Serves 6
15 min
Creole Chickpeas with Pasta
Recipe GLPRe027a04c27c381
A vibrant, family-friendly Creole-inspired dish served two ways: one mild portion with sweet corn for the kids, and a spiced version with chickpeas and cayenne for the adults. Tender pasta is topped with your choice of sauce, finished with fresh parsley.
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Ingredients
12 ounces corkscrews or wagon wheel pasta
1/4 cup olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped scallion
1 tablespoon minced fresh garlic
1 28-ounce can plum tomatoes, chopped with juices reserved
1 to 2 cups chicken broth
1 10-ounce package frozen corn, thawed
1 16-ounce can chickpeas, drained and rinsed
1/2 teaspoon dried thyme
1 whole bay leaf
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons fresh parsley, minced, for garnish
Salt and black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 10 minutes or according to package directions. Drain well and set aside.
While the pasta cooks, heat the olive oil in a large saucepan over medium heat. Add the onion, green bell pepper, and scallion, sautéing for 3 to 4 minutes until softened.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the canned tomatoes with their juices and the chicken broth (starting with 1 cup). Bring to a gentle simmer and cook for 5 minutes.
Stir in the thawed corn. Reserve about 2 to 3 cups of this mild sauce in a separate warm bowl for younger eaters, or transfer to another saucepan to keep warm on low heat.
To the remaining sauce in the original pan, add the drained and rinsed chickpeas, dried thyme, bay leaf, and cayenne pepper. Simmer until the pasta finishes cooking, 5 to 8 minutes. If the sauce seems too thick, add more broth by the quarter-cup as needed. Season with salt and pepper to taste.
Remove the bay leaf from the spiced chickpea sauce before serving.
Divide the cooked pasta between serving bowls. Top half the portions with the mild corn and tomato sauce, and the other half with the spicy chickpea mixture. Garnish with fresh minced parsley and serve hot.
