Chickpeas & Pasta with Parsley-Almond Pesto

Close-up: mountains or dinner?

Close-up: mountains or dinner?

Welcome to the first installment of “Roasted Chickpeas: Two Ways.” Tonight, we’ll dress ’em up for dinner, and tomorrow I’ll dress ’em down for dinner. Roasted chickpeas are versatile, just like your little black dress, or your favorite blazer.

Now, this is definitely not the first time I’ve made roasted chickpeas. But they’re such a delicious source of protein–I just can’t help myself. Plus, they work so many different ways that it doesn’t feel repetitive. That is precisely why I decided to do this post series. A whole can creates a lot of roasted chickpeas. So I challenged myself to make the whole slew of chickpeas, but to switch it up by putting them into two different recipes.

First up, pasta with roasted chickpeas, broccoli, and parsley-almond pesto.

I’m a sucker for pasta and broccoli, and I happened to buy a whole lotta parsley at Trader Joe’s this week. I’m always trying to find ways to use up every last leaf of fresh herbs. Parsley is so lovely and adds such flavor, but you can only buy it in large bunches. I hate it when I forget about the last of the bunch and let it go bad. So this meal was all about using what I had in my kitchen. Look around your fridge’s produce drawer for inspiration of your own!

Roasted Chickpeas:

Ingredients:

1 can chickpeas

2 Tbsp. canola oil

1/4 tsp. cumin

1/8 tsp. oregano

salt and pepper

Preheat oven to 375 degrees F. Drain the can of chickpeas. Pour the chickpeas out into a papertowel. Pat dry, and gently rub to remove any outer chickpea casings (they look like contact lenses, don’t they??). Transfer the chickpeas to a baking sheet, and drizzle oil over them. Sprinkle with the cumin, oregano, salt, and pepper. Toss with your hands, then spread evenly around the baking sheet. Roast for 10 min. Take them out and toss . Roast for another 5 min.

For the rest of the dinner preparation:

Ingredients

yields two servings

6 oz. dry pasta

1 head of broccoli, cut into medium pieces

1/16 Tbsp. butter

1 cup, packed, flat parsley leaves

1/8 c. roasted almonds

1/8 c. parmesan cheese

1/4 c. olive oil

1 garlic close

Begin boiling water, and cook pasta according to directions.

Fill a small-medium skillet so that there is 1/4 inch of water, and heat over high heat. Once boiling, turn the heat to medium, and place the broccoli pieces in the water. Cover with a lid, and simmer for about 6 minutes or until desired texture. Once it is done, drain the water. Add the sliver of butter, and toss with the broccoli.

GBGF Chickpeas Two Ways 7

In a food processor, combine the parsley, almonds, cheese, oil, and garlic.

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Pulse until completely ground.

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Once everything is ready, mix the pesto, pasta, broccoli, and chickpeas.

GBGF Chickpeas Two Ways 10

 

For a fancy topping, roughly chop a handful of roasted almonds. And sprinkle with grated cheese. Or don’t. I won’t tell you how to live your live. (But do.)

 

GBGF Chickpeas Two Ways 11

YUM. I licked the bowl. Errr no, I definitely did not…

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One thought on “Chickpeas & Pasta with Parsley-Almond Pesto

  1. Pingback: Chickpea Tomato Wrap | gottabeglutenfree

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