One should always have a bag of chickpeas in their cabinet for impromptu hummus or quick meat-free meal, but you can also use the mighty garbanzo to make a rich and creamy pasta sauce.
Photo by Vicky Wasik.
This may seem odd at first, but Daniel Gritzer over at Serious Eats urges you to think of is as “an inversion of the Italy’s classic pasta e fagioli soup, except the ratio of soup and pasta has been flipped”. You could use a can of beans, but to take this sauce to an exceptionally tasty place, it’s best to start with dry, cooking them in aromatics and reserving some of the tasty cooking liquid.
Once you have cooked beans, saute some garlic in olive oil and chilli flakes, toss the beans in there with a bit of their water and puree until silky smooth. Serve over a ruffled pasta with a bit of olive oil and parsley, and you have a rich and incidentally vegan meal. (Of course, you don’t have to keep it vegan, some parm would really sing here, but it’s nice to know you have the option.)
How to Turn Beans Into a Creamy Vegan Pasta Sauce [Serious Eats]
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