I was given this interesting roasted chickpea recipe a long time ago but I had never used it. I wrote it on a piece of paper, kept it in a book and totally forgot it. I usually write down all cooking recipes, this helps me commit it to memory. I think defining what to have and what to do is important. Without a clear formula, I am easy to forget ingredients or steps. Last Sunday, I struggled to think of easy dinner ideas because some my college friends dropped and we would eat dinner together. I had an Apple butter spice cake, which I made that morning, for the dessert. I also prepared a bowl of Vietnamese vegetarian salad (Goi chay) to serve as an appetizer. However, I had no ideas for main course. I was on a diet so I do not want to cook complicated dish. I snatched a cookbook on the bookshelf, opened it and suddenly saw an old piece of paper. I found the “easy to cook” pasta recipe I had forgotten. I only bought chickpea canned and Taleggio cheese. Other ingredients I had in the fridge. I have a pasta machine so that I make my own pasta at home whenever I have spare time. If you do not have fresh pasta, you can use package pasta instead. You also add more vegetables like broccoli, lentils or spinach to have a better flavor. The pasta with roasted chickpea, tomato, pepper and Taleggio cheese took me over 40 minutes to make and serve, a truly fast and delicious recipe. My friends ate it quickly even asked for more. We spent a wonderful dinner that fulfilled enjoyment and inspiration as well.
Pasta is a kind of easy finger food. This one is also appropriate for family meal, party, vegetarian menu and good for health of course. Here is what you need to follow for this tasty pasta dish.
Taleggio cheese really adds a kick to this dish, its powerful flavor means a little goes a long way.
- 14-oz can chickpeas, drained
- 3 tablespoons olive oil
- 2 pinches of salt
- 2 pinches of freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons sun-dried tomato paste
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3 cups gluten-free fusilli pasta
- 7 oz roasted peppers from a jar, sliced
- 4 medium-sized ripe tomatoes, sliced
- 1/2 small radicchio lettuce, very finely sliced
- 2 tablespoons balsamic vinegar
- 3/4 cup Taleggio cheese, cut into 1/2-inch or slightly smaller cubes
First, preheat the oven to 400F.
Next, mix the chickpeas with the olive oil, and season with the salt and pepper, place them on a small baking sheet and cook in the oven for 20 minutes, or until slightly browned and dried nicely, but with a soft edge.
After that, meanwhile, place the extra-virgin olive oil, tomato paste, onion, and garlic in a small pan and cook gently until the onion is soft.
Then cook the pasta according to the package instructions. Drain.
Place the sliced peppers and tomatoes in a large bowl, add the warm pasta, and mix well. Add the cooked chickpeas, softened onions and garlic, the lettuce, and vinegar to the pasta bowl, and mix well.
Finally, add the cheese, stir gently, and serve immediately.
Note: Any strong cheese will work here, such as a ripe Gorgonzola or Stilton.
Roasted chickpea, tomato, pepper Taleggio pasta