Elbows With Chickpeas And Escarole
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 8 ounces escarole, cut in 1 inch pieces
- 1 cup water
- 6 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1/4 teaspoon black pepper
- 2 cups elbow macaroni
- parmesan cheese
Recipe
- 1 combine escarole and water in a saucepan. cook, covered, over low heat until escarole is tender, about 20 minutes.
- 2 do not drain. set aside.
- 3 in a skillet, heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning, about 5 minutes.
- 4 stir in the tomato paste until blended. add the chickpeas; stir to coat with oil.
- 5 mash about 1/4 of the chickpeas with the back of the spatula. add pepper. remove from heat.
- 6 cook the macaroni in plenty of boiling salted water. drain.
- 7 briefly reheat the escarole mixture. combine with the elbows. serve with plenty of cheese grated on top.
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