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Pasta With Chickpeas, Chorizo and Bread Crumbs: Difference between revisions
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Pasta With Chickpeas, Chorizo and Bread Crumbs (view source)
Revision as of 00:45, 9 March 2009
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==Summary== | |||
Chickpeas produce a gorgeous broth which, combined with plenty of garlic and some pasta, is a classic in the Mediterranean. Omit the chorizo if you want to make this vegetarian, but try to include the breadcrumbs for crunch in any case. | |||
Ingredients | |||
===Yield=== | |||
4 servings | 4 servings | ||
===Time=== | |||
20 minutes | 20 minutes | ||
==Ingredients== | |||
Ingredients | |||
* Salt and black pepper | * Salt and black pepper | ||
* Extra virgin olive oil, as needed | * Extra virgin olive oil, as needed | ||
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* Chopped parsley leaves, for garnish | * Chopped parsley leaves, for garnish | ||
==Method== | |||
# Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl. | # Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl. | ||
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# Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley. | # Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley. | ||
==Source== | |||
Mark Bittman, Francesco Tonelli for The New York Times | |||