Pasta & chickpeas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry chick peas -- soaked |
| Overnight | ||
| 4 | quarts | Water |
| ½ | cup | Olive oil |
| 7 | Cloves garlic -- chopped | |
| ¼ | cup | Parsley -- chopped |
| ½ | teaspoon | Crushed red pepper |
| 1 | teaspoon | Dried oregano |
| 4 | Cloves garlic -- chopped | |
| 10 | ounces | Spinach -- chopped |
| Salt and pepper | ||
| 1 | pounds | Linguini |
Directions
Drain the soaked chickpeas. Put them in a large pot with the water, cover, and bring to a boil over high heat. Lower the heat to medium and add ¼ cup of the olive oil, 3 cloves or the garlic, the parsley, red pepper flakes and oregano. Cook over medium heat, uncovered, about 2 hours, stirring occasionally, until the chickpeas are very tender. Partially mash the cooked chickpeas in the pot, using a potato masher. Keep the chickpeas warm. In a large skillet over low heat, heat the remaining ¼ cup olive oil. Add the 4 remaining cloves of garlic and cook for 2 minutes, stirring occasionally, until the garlic is golden brown. Add the spinach and sprinkle with salt and pepper. Cover, raise the heat to medium low and cook about 3 minutes, stirring after 2 minutes, until the spinach is wilted. Pour the spinach mixture into the chickpeas and mix well.
Taste for seasoning. Cook the linguine according to the package directions. Drain and turn into a serving bowl. Spoon about ¼ of the sauce over the top and toss well. Spoon the remaining sauce over the top. Serve with additional black pepper, if desired.
Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-20-95 (159) Fido: Cooking