English30 min
Chickpea pasta
Pasta with mashed chickpeas and garlic.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
408
Calories
1,633 kcal in this batch
Protein
14.8 g
Fat
9.8 g
Carbs
65.8 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Warm the oil and cook the garlic until it smells, without browning it.
- 2
Add the chickpeas, the salt, and the pepper flakes.
- 3
Mash some of the chickpeas.
- 4
Add the water.
- 5
Simmer 10 minutes.
- 6
Boil the pasta in salted water until tender.
- 7
Drain it.
- 8
Toss it with the chickpeas.
- 9
Salt it at the end.
Cook's notes
Two cans, drained, are about 3 cups. Use 2 cups.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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