Pasta With Chickpeas, Celery and Parsley

 

Main dish

Pasta With Chickpeas, Celery and Parsley

This is good warm or at room temperature. Double the recipe if you’re feeding a crowd. Arbol chiles are potent, so adjust the amount to taste.

1 teaspoon salt, plus more for the cooking water

11/2 cups celery slices, cut on the diagonal 1/4-inch wide

8 ounces dried penne or other tubular pasta

1/4 cup plus 4 teaspoons extra-virgin olive oil

2 cloves garlic cloves, crushed and chopped

2 dried arbol chiles, seeded and broken into small pieces (or dried red pepper flakes to taste)

11/2 cups cooked or rinsed canned chickpeas

1/4 cup packed, coarsely chopped parsley

Freshly ground pepper

Bring a large pot of water to a boil. Add a generous pinch of salt and the celery; cook 1 or 2 minutes. With a slotted spoon, transfer to a colander and rinse with cold water. Drain.

When the water in the pot returns to a boil, cook pasta according to package directions.

Meanwhile, heat the oil in a large skillet over medium heat. Cook the garlic and arbol peppers, stirring, until garlic is almost golden and peppers start to brown. Stir in celery and cook for 2 to 3 minutes; it should be tender but retain a little resistance. Stir in chickpeas, and season with salt and pepper.

Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add celery mixture and parsley, stirring to combine. Deglaze skillet if necessary with a little of the cooking water and add to pasta. If mixture seems dry, add more cooking water. Makes 4 servings.

Source: Adapted from the Washington Post.

Per serving: 470 calories, 13 g protein, 61 g carbohydrates, 21 g fat, 3 g saturated fat, 0 cholesterol, 570 mg sodium, 8 g fiber, 6 g sugar.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category