* Exported from MasterCook *
Chickpeas with Onions and Cloves
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra-virgin olive oil
3 cloves
2 large onions -- peeled and sliced
7 ounces chickpeas, canned -- or garbanzos (1 can), drained
3 tablespoons well-flavored vegetable stock
salt and freshly ground pepper to taste
1 tablespoon tomato puree -- (optional)
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese
Heat oil in a large pan and saute cloves for 1 minute. Add onions and cook until lightly browned. Remove cloves.
Stir in chickpeas or garbanzos and stock and cook another minute. Season to taste, adding tomato puree if desired.
Toss with pasta and serve with grated Parmesan cheese.
Makes 4 servings.
One of the simplest pasta sauces I have come across is a traditional sauce from Basilica in Southern Italy. The chickpeas, or garbanzos, are dressed with clove-flavored onions and served with farfalle. Recipes from other areas use tomato sauce, prosciutto and arugula.
This is a slightly more elaborate version of the Basilican dish. Use canned chickpeas or garbanzos for speed but discard the liquid from the can.
Cuisine:
"Italian"
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 224 Calories; 15g Fat (58.6% calories from fat); 4g Protein; 21g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 27237 0 0 0 0
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