I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Wednesday, March 20, 2019

Chickpea Linguini

Quick and healthy sauce made from the humble chickpea.

1 cup canned chickpeas, rinsed and drained
1 tsp salt
1 garlic clove
2 tbsps tahini
4 tbsps olive oil
juice of 1 lemon

1/2 jalapeno, finely chopped
1 cup mushrooms, sliced
1 red onion, thinly sliced
1 tbsp olive oil
1 tbsp butter
1 garlic clove, minced

1/3 cup sundried tomatoes, slivered
1  1/2 cups chopped kale or spinach (some fresh parsley)
2/3 cup pasta water (or a little more)
200 g linguini, cooked and drained

Place the chickpeas, salt, garlic, tahini, 4 tbsps olive oil and the juice of 1 lemon in a food processor. Process until smooth and set aside.

Cook the linguini and reserve the pasta water.

In a large skillet heat 1 tbsp olive oil, 1 tbsp butter, jalapeno, mushrooms, red onion and garlic. Sauté 4-5 minutes.

Add the sundried tomatoes and greens, toss together.

Take the chickpea mix and stir it into the veggies along with the pasta water. I used 2/3 cup but you could add a little more depending on your preference for the thickness of the sauce.

Add the cooked linguini to the pan, stir to coat and heat through.

Serve alongside a fresh salad.

Serves 2-3

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