Spaghetti con ceci
This post should really be title “Or why it pays to read the recipe”, although that would imply that not reading the recipe properly was detrimental to the end result, and although I’m sure this version isn’t as good as the original, it was still just as tasty, with the added bonus of producing less washing up.
I found this recipe a few weeks ago and bookmarked it as interesting pasta recipe to try that doesn’t involve too much effort. I clearly didn’t read the recipe properly, but glanced at the ingredients, decided I had them in stock and went on my to-make list last week. Jump forward to 7pm on a Sunday evening, I have a cauldron of mulled wine bubbling away on the stove and am feeling distinctly hungry. Only at this point do I read the full instructions and discover not only do I need a pot for the pasta and one for the sauce but also another one for the chickpea puree. Feeling that four saucepans was excessive for one lowly dinner I decided to skip the whole pureeing stage and just throw everything in together in one saucepan. Minus the fresh basil, since mine lives outside and doesn’t like snow apparently, and minus the pancetta, as that was demolished earlier in the week in a recipe it had no place being in, but still settled right in like it was at home because pig products tend to do that everywhere they go. Mmmm, pig. Where was I?
Oh yes, chickpeas. So, this is really just tomato sauce with chickpeas added, which is probably barely worthy of a recipe but hey ho, here it is anyway, and if you follow the link you’ll get the actual recipe I meant to make, which I guess is still on my to-make list.
1/2 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried, crushed chillies
1 can (400g) chopped tomatoes
1 teaspoon dried basil
1 can (400g) chickpeas, drained
1. In a large saucepan heat a drizzle of oil. Add the onion, garlic and chillies and cook for 4-5 minutes, until the onions are translucent.
2. Add the chopped tomatoes, basil and plenty of salt and pepper. Allow to simmer for 10 minutes.
3. Stir in the chickpeas; mash a few with the back of a fork to thicken up the sauce a bit.
4. Bring a large saucepan of water to the boil. Add 220g gluten-free spaghetti, and a teaspoon of oil (helps prevent the spaghetti sticking together). Bring to a boil and cook for 8-10 minutes, or until just al dente. You may need to stir this pretty ferociously for the first 2 minutes to prevent your spaghetti from turning into 1 giant spaghetti stick.
5. Drain the pasta and toss with the sauce with tongs. Dish up and sprinkle liberally with parmesan cheese and fresh basil, if you have some.
Serves 2, with lots of sauce, or if you make more pasta (about 300g) serves 3.