Spaghetti alla Ceci (Chickpeas)

Spaghetti all Ceci

Pinit

It’s meatless Monday!  It’s also another Rachael Ray recipe day.  I’ve never had this dish before, but Rachael caught my attention when she mentioned in her Express Lane Meals cookbook that it’s a traditional Italian dish.  It’s basically spaghetti noodles and a tomato sauce that includes chickpeas.  It was…different.  One thing it was for sure is healthy!  I used whole wheat noodles, and one serving of chickpeas has seven grams of fiber!  Those Italians know how to do it right.

Recipe Ingredients

  • 1 lb spaghetti noodles
  • 3 tbsp Olive Oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried thyme (I didn’t have any, so I used Italian seasoning)
  • 3-4 garlic cloves, chopped
  • salt and black pepper, to taste
  • 1/2 cup dry white wine or chicken stock
  • 14 oz can crushed tomatoes
  • fresh or dried parsley
  • grated Parmesan

Spaghetti alla Ceci

Prepare pasta according to package instructions.  While spaghetti cooks, heat a large skillet with olive oil over medium heat.  Add red pepper flakes and garlic.  Place the chickpeas in a food processor and pulse to a fine chop, then add to skillet.  Season mixture with thyme (Italian seasoning), salt, and pepper.  Saute for 3-4 minutes, then add crushed tomatoes.

 
Spaghetti alla Ceci

 

Spaghetti alla Ceci

Add the wine or stock and cook down for 30 seconds.  Drain pasta and toss with the sauce.  Garnish with parsley and Parmesan cheese.

Mister Spice and I thought this dish was…ok.  We definitely prefer a meat sauce, but hey, for meatless Monday, it was just fine!  We give it 3/5 herbs.

Spaghetti alla Ceci chickpeas recipe

Pinit

Spaghetti all Ceci (Chickpeas)
Author: 
 
Ingredients
  • 1 lb spaghetti noodles
  • 3 tbsp Olive Oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried thyme (I didn't have any, so I used Italian seasoning)
  • 3-4 garlic cloves, chopped
  • salt and black pepper, to taste
  • 1/2 cup dry white wine or chicken stock
  • 14 oz can crushed tomatoes
  • fresh or dried parsley
  • grated Parmesan
Instructions
  1. Prepare pasta according to package instructions.
  2. Heat oil in skillet over medium heat and add red pepper flakes and garlic.
  3. Pulse chickpeas in a food processor to a fine chop and add to skillet.
  4. Season mixture with thyme, salt, and pepper; add tomatoes and saute for 3-4 minutes.
  5. Add white wine or chicken stock and cook down for about 30 seconds.
  6. Drain pasta and toss with sauce. Garnish with parsley and Parmesan.


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2 comments on “Spaghetti alla Ceci (Chickpeas)

  1. Num! I am not a meat girl so this is perfect for me! I love the idea of using chickpeas, genius 🙂

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