Gordon's Pasta Guide | Gordon Ramsay
Here are some wonderfully delicious guides to pasta!
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The Pasta My Family Wants Every Week
This rigatoni with seared Italian sausage and chickpeas in a garlicky tomato sauce with fresh herbs is a hearty meal that will feed a big family.
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SAUSAGE CHICKPEA PASTA
INGREDIENTS
1 pound rigatoni
¼ cup olive oil - divided
2 pounds Italian sausage - roasted for 20 minutes at 400f then cooled and sliced on a bias
2 (15) ounce can chickpeas drained
28 ounce can plum tomatoes - hand crushed or blender pulsed
6 cloves garlic - sliced
½ cup Parmigiano Reggiano cheese - grated, plus more for serving
Salt to taste
Reserve pasta water - in case to thin, but most likely will not need.
¼ cup basil - chopped
¼ cup parsley - minced
INSTRUCTIONS
1. Line sausage links in a baking dish and poke a couple holes in them. Roast sausage at 400f for 20 minutes. Once done and cool enough to handle slice sausage on a bias.
2. Bring a large pot of salted water to a boil.
3. Heat a large pan to medium-low heat for 2 minutes. Coat the pan with the olive oil and add in the sliced sausage. Cook the sausage until browned on both sides and cooked through.
4. Remove the sausage and set aside in a bowl covered with foil to keep warm. If the pan is dry add in a couple more tablespoons of olive oil. Add the garlic and sautee until lightly golden then add in a pinch of crushed red pepper flakes and cook for 30 seconds more.
5. Next add in the tomatoes and cook for a couple of minutes, stirring occasionally and bring to a simmer.
6. Add in the chickpeas and sausage and continue to cook at a light simmer.
7. Now cook the pasta until al dente. Add the al dente pasta into the sauce and stir or flip to coat. Add the cheese and mix again. If the pasta is too dry add a bit of pasta water. Cook for 30-60 seconds until finished then remove pan from the heat.
8. Taste test and season with salt to taste and add more pepper if required. Add in the parsley and basil and serve with grated parmesan or Pecorino Romano
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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How to Make Pasta and Chickpea Soup! An Easy, Healthy Recipe!
Try this delicious Pasta and Chickpea Soup! In this video Karen Breyer will show you step-by-step how to make this easy, healthy Pasta and Chickpea Soup. If you are looking for new dinner ideas, I think you will be very happy with this really good pasta and chickpea dinner recipe. This is a very healthy recipe that both both kids and adults will love!
This healthy, delicious soup recipe is so easy to make it is a perfect healthy recipe for beginners. You can also substitute garbanzo beans for the chickpeas. This simple, yummy meal will impress even the most picky eaters. You can even serve this Pasta and Chickpea Soup to important dinner guests! It can be served as a main dish or side dish. For a main dish I suggest serving it with a salad, and garlic or other crusty bread. You could also put this soup in a thermos for your children's or your lunch. What a delicious idea!
This Pasta and Chickpea Soup is a healthy, vegetarian recipe that everyone will love. Of all your Italian pasta and bean recipes, I think that this Pasta and Chickpea recipe will be the one you cook most often because it is so simple, healthy and delicious! Try this easy Pasta and Chickpea Soup recipe today!
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Watch this cooking video: Pasta and Chickpea Soup
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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☕ Glass Measuring Jug 1 litre:
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
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MINESTRA DI CECI how to cook chickpea soup the Italian way - authentic recipe
How to cook pasta e ceci (chickpea soup with pasta) the original Italian way
chickpea soup - also known as zuppa di ceci or minestra di ceci, is a classic winter dish in Italy. Why? This vegan soup provides plenty of vitamins, minerals, fiber, as well as protein, thus a great replacement for meat. In addition it has many health benefits including improving digestion helping with diet.
In Italy it was originally considered part of cucina povera (poor man's dish), however, its taste & quality is anything but poor. Especially when you follow my video recipe, which includes some typical herbs and spices adding value to this minestra.
If you do not have access to dry chickpeas you may also use canned chickpeas.
Ingredients for 3 persons:
300 g of dry chickpeas
100 g of small pasta type (e.g. ditalini or tubetti)
200 ml of tomato passata (thick tomato juice)
1/2 carrot
some celery
1 bay leaf
some rosemary leaves
1/2 yellow onion
1 garlic clove
1 shot of white wine
extra virgin olive oil
salt
pepper
a few fresh olives (optional)
1 chili (optional)
For any questions about this recipe feel free to use the comments function.
Copyright by Marco Dilenge
#zuppadiceci #chickpeasoup #minestradiceci
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is light and refreshing and uses a quick vinegar dressing. Whip this up in under 15 minutes and enjoy this healthy lunch or side all week long!
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✅Ingredients
Salad:
• 30 ounces canned chickpeas, drained and rinsed
• 1 pint red grape or cherry tomatoes, halved or quartered
• 1 English cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup sliced kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped mint
Dressing:
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.
2️⃣ For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.
3️⃣ Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.
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