I am currently South Beaching, and although I have got over the cravings, sometimes there is a spot that only pasta can fill. Last night was one of those moments, so presenting pretend pasta….. using the ubiquitous chickpea!
I adore chick peas, they are perfect for salads, they freeze well, smashed or blended they make all sorts of side dishes and dips – I buy dried chick peas in huge bags from my local Middle Eastern shops. The key to cooking them is to soak them (pour a kettle of boiling water over) with a spoon of bicarb for 24 hours before cooking. The bicarb makes them amazingly tender and reduces cooking time dramatically.
This is my second submission for Presto Pasta Nights hosted by Ruth at Once Upon A Feast.
Chilli Chorizo Pretend Pasta
Sliced Chorizo
Cherry Tomatoes – quartered (handful per person)
Pickled Chillis – roughly chopped (to taste)
Cooked chickpeas – handful per person
Finely grated hard cheese – Gruyere is perfect
Simply slice and fry the chorizo in a dry pan until browned, add all the other ingredients apart from the cheese. Continue frying until heated through and the tomatoes are squishy.
Serve immediately with the grated cheese.
This freezes well and can be microwaved for a satisfying work lunch.
Having been on SBD, I can say that phase 2 needs no pretending. There are tons of multigrain and alternative grain pastas out there.
That said…your pretend pasta looks awesome. Thanks for sharing with Presto Pasta Nights.