Spaghetti With Chickpeas
Photo © Deb Perelman
- 15 ounces canned chickpeas, rinsed and drained or about 2 cups, freshly cooked chickpeas
- 1/2 cup chicken stock
- 5 tablespoons extra-virgin olive oil
- 1/2 cup pancetta, diced (a little shy of 2 ounces)
- 1 medium onion, thinly sliced
- 4 cloves garlic, thinly sliced
- Pinch chile flakes
- 1 14-ounce can tomatoes, chopped
- 10 to 15 basil leaves
- Salt to taste
- 1 pound spaghetti
- Freshly grated Parmesan cheese to taste
- Produce
- Basil, leaves (10)
- Chickpeas, canned (15 ounces)
- Chile flakes (1 Pinch)
- Garlic (4 cloves)
- Onion, medium (1)
- Tomatoes (1 14-ounce can)
- Meat
- Pancetta (1/2 cup)
- Canned Goods
- Chicken stock (1/2 cup)
- Cooking & Baking
- Olive oil, extra-virgin (5 tablespoons)
- Salt (1)
- Pasta & Grains
- Spaghetti (1 pound)
- Dairy
- Parmesan cheese (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 5, 2010 (2 years ago).
150 people saved this recipe.
