SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Thursday: Clinton Kelly Fixes Your Fashion Fails & the Questions You’re Too Embarrassed to Ask Your Own Doc!

ADVERTISEMENT

Easy Chickpea Dinner Ideas

1 / 7

RECIPE

Aired March 28, 2014

High-Protein Spaghetti with Chickpeas and Roasted Cauliflower

4-6 servings

INGREDIENTS
    1 head cauliflower, cut into florets
    Olive oil, for drizzling plus about 4 tablespoons 
    Salt and pepper 
    3 tablespoons rosemary, chopped 
    1 pound whole wheat or farro spaghetti 
    4 flat filets of anchovies
    5 to 6 cloves garlic
    1 teaspoon crushed red pepper flakes 
    1 28-ounce can chickpeas, rinsed and drained, divided
    1 cup chicken stock 
    1/2 cup flat-leaf parsley, chopped 
    Freshly grated Grana Padano or Parmigiano-Reggiano cheese  
PREPARATION
Heat oven to 425°F.  Toss the cauliflower with a little olive oil and season with salt, pepper and rosemary. Transfer to oven and roast until caramelized at edges and tender, 25 minutes.
 
Bring a large pot of water to a boil for the pasta. Salt water and cook the pasta to al dente. Reserve 1/2 cup starchy cooking water just before draining.  
 
Heat 4 tablespoons olive oil, 4 turns of the pan, over medium heat. Melt anchovies into oil. Add the garlic and lower heat a bit; stir in red pepper flakes. 
 
In a blender or food processor, purée half the chickpeas with the stock. Add to the pan with the anchovies and garlic. Add remaining whole chickpeas to the sauce.       
 
Toss pasta in starchy water and chickpea sauce. Add roasted cauliflower to pasta and serve on warm dishes topped with cheese.
PRESENTATION

Easy Chickpea Dinner Ideas

1 / 7

COMMENTS