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Cooking 101
A little bit soupy, a little bit saucy, we've taken this classic Roman pasta and chickpea dish and made an easy-squeezy weeknight meal. Yes, you can skip the blending part, but it makes everything a bit creamier and a smidge more beautiful.
Chef Tip: Blooming spices (the red pepper flakes in this case) basically means gently heating them in oil before you add all the other ingredients. You'll see it in recipes across the planet. Be careful not to burn the flakes, just cook them enough to see them turn into their brightest, most dazzling little selves.
Olive oil
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
2 (15oz) cans of chickpeas, drained and rinsed
4 cups of vegetable broth
2 cups of water
1 (16oz) box of small pasta (ditalini, orzo, or elbows are great)
Pecorino Romano cheese, optional
Parsley, for garnish
In a Dutch oven, over medium-high heat, add a glug of oil. Add the pepper flakes and bloom for about 1 minute, then add about ½ pouch of Romesco sauce and the wine. Simmer for 2 minutes, then cut the heat and add about 1 cup of chickpeas plus about 1 cup of broth
Using a hand blender, blend until smooth (or use a standing blender, then return to the Dutch oven)
Stir in the remaining chickpeas, broth and two cups of water, and add a hefty pinch of salt
Bring the chickpeas back up to a boil over medium heat. Stir in pasta and cover, simmering on low until pasta is just cooked through about 10-12 minutes. Cut the heat and grate in cheese to taste. Garnish with parsley, enjoy while hot
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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