Chili Oil Pasta with Chickpeas

Adapted from: Deb Perelman

Serves: 2-3

Prep time: 5 minutes (10 minutes if making cauliflower)

Cook time: 20 minutes

Ingredients:

cauliflower (optional)

olive oil
2 garlic cloves, smashed
3 tbsp tomato paste

chili flake to taste
1 tsp salt
black pepper to taste
1 can (400 g / 15 oz) chickpeas, drained
1/2 cup shaped pasta, uncooked (or GF alternative)
350 - 475 ml (1.5—2 cups) boiling water

Finishing sauce:
2-3 tbsp olive oil
1 clove garlic, minced
1 tsp fresh rosemary, minced
salt and red pepper flake

I love this recipe because it is quick and easy to make and has a very warm and hearty feel to it. It reminds me vaguely of the adult version of spaghetti-o's but I cringe to make this reference as it tastes far more sophisticated. The oil-chili-garlic-rosemary sing and shine in this dish. The chickpeas add a bit more protein and texture. I like to use fun shaped pasta and honestly, have never tried any other shape. 

Pictured: I added roasted cauliflower to make a more well-rounded meal. It was the right vegetable-of-choice. I sliced it into "steaks" and drizzled with olive oil, salt & pepper, and a bit of harissa powder or garam masala. My two jars are not labeled, and I can't tell them apart. I think it was garam masala. Either way, it was a light sprinkling and paired nicely with the pasta dish. 

This meal makes me feel warm and smiley. I hope your experience is just as beautiful. 

This is labeled as gluten-free as pasta can easily be substituted with a GF option. 

Enjoy!

Ingredients:

cauliflower (optional)

olive oil
2 garlic cloves, smashed
3 tbsp tomato paste

chili flake to taste
1 tsp salt
black pepper to taste
1 can (400 g / 15 oz) chickpeas, drained
1/2 cup shaped pasta, uncooked (or GF alternative)
350 - 475 ml (1.5—2 cups) boiling water

Finishing sauce:
2-3 tbsp olive oil
1 clove garlic, minced
1 tsp fresh rosemary, minced
salt and red pepper flake

Directions:

1. Preheat the oven to roughly 175 C / 350 F (can go hotter). Chop cauliflower and place on a lined baking sheet. Drizzle in olive oil, salt, pepper, and preferred seasoning (if any).

2. Roast cauliflower until tender and browning (15-25 minutes). Remove and set aside.

3. Start by making the finishing oil by heating 2-3 tbsp olive oil in a medium non-stick pot over medium-low heat. Add garlic, rosemary, and a pinch of salt and red pepper flake.

4. Cook the finishing oil until it sizzles, then remove from heat when garlic darkens/changes colour and pour into a small dish and set aside. 

5. In the same pot, heat 2 tbsp olive oil. Add 2 smashed garlic cloves and stir until it barely browning and fragrant.

6. Stir in the tomato paste, red pepper flake, and salt & black pepper, cooking for 30 seconds, careful not to splash hot oil.

7. Add chickpeas, uncooked pasta, and 1.5 cups boiling water.

8. Stir the mixture and bring to a simmer, cooking until pasta is cooked and liquid is absorbed (15-20 minutes). If the cooking liquid is absorbed and pasta remains uncooked during this step, add the remaining water.

9. Plate the pasta and drizzle the finishing oil on top. Serve with roasted cauliflower (optional).