Well, life is funny. The weather cooled down to 88 degrees, and I woke up with a very sore throat this weekend. Yes, I have a summer cold, which is always delightful. I'm going to look on the bright side and reflect on how much worse it would be having a cold when the weather temperature is 117 degrees. Besides having a cold, my pantry was almost empty. Bob was off kayaking, and that meant I would be the one running to the grocery store to get provisions. Instead, I decided to stay home and make something with the few things available to me. I always have some type of pasta, refuse to run out of that. I also had canned chickpeas and arugula, and other odds and ends. The result was an adaption of a Deborah Madison recipe. I know that some people find the thought of pasta and legumes rather odd. I was 8 years old the first time I ever had that combination. A friend of my mother was Italian and she invited us to dinner. To my horror, she served us a dish made with pasta and lentils. I had never heard of such a thing. To me, spaghetti and meatballs was sacrosanct, and the only acceptable way to eat pasta. Actually, I doubt I'd ever heard the word "pasta" then. I didn't want to embarrass my mother, so I bravely ate the pasta and lentils--and hated it! However, I've since developed a great love of pasta and legumes. They are perfect together.
Deborah Madison's original recipe called for medium sized pasta shells, which would cup the delicious broth nicely. But, I only had linguine and it worked just fine. I also substituted arugula for the spinach in the recipe, which gave a little tang to the dish. I think you could add any kind of greens to the dish. The result was a very satisfying and it took only 11 minutes to make. It could have taken less time, but that was the amount of time needed for cooking the linguine. Bob and I both loved eating this dish. Even though this was a pantry scrounged meal, it was delicious and I wouldn't hesitate to serve it again.
Linguine With Chickpeas And Arugula (Adapted from Deborah Madison)
2 tablespoons olive oil
1 small onion or 4 shallots
1 large clove garlic
pinch of red pepper flakes
1 carrot, finely diced
2 Tablespoons, finely chopped parsley
salt
1 tablespoon sun dried tomatoes, pureed, or 2 teaspoons tomato paste
1 15 ounce can chickpeas, with their liquid, or 1 1/2 cups cooked chickpeas and their liquid
About 3 cups of arugula or 1 bunch spinach, chopped and washed
8 -16 ounces linguine (or medium pasta shells)
freshly ground pepper
additional olive oil
freshly grated parmesan cheese
Heat the olive oil in a large skillet or saute pan and add the shallots or onion, garlic, red pepper flakes, carrot,and parsley. Saute for 2 minutes. Season with salt, and add the tomato puree or paste, chickpeas, spinach, and a cup of stock, or cooking liquid from the chickpeas. Lower heat and simmer around 3 minutes while the pasta is cooking.
Bring water to boil for the pasta, add salt to taste and cook pasta until al dente. If the chickpeas need more liquid, add some pasta water. Drain the pasta and add to the chickpeas, toss well and add pepper. Serve and drizzle with olive oil and parmesan cheese
What a nice polite girl you were to eat the food even though you hated it. You did your mom proud. ;-)
I love this recipe. It has all my favorite ingredients. Hope your cold goes away very soon!
Paz
Posted by: Paz | July 31, 2006 at 11:57 AM
Summer colds are the worst. I hope you feel better soon. Great picture too, btw.
Posted by: kristi | July 31, 2006 at 03:17 PM
Very sorry to hear about the cold. I hate getting colds. Do you use Zicam? I swear by it.
The pasta looks great.
Posted by: kalyn | July 31, 2006 at 05:24 PM
I agree with Paz: what a nice, polite child you were.
Pasta and legumes are definitely one of those combinations that sound odd to me although individually I love all the ingredients in this. And I know I should try them together because it will probably turn out I really like them together.
Nice photo too! It's a pretty looking dish.
Posted by: Julie | July 31, 2006 at 07:31 PM
Hi Sher. Very interesting combination. I like all the ingredients and especially like the idea of substituting arugula for the spinach. Your D.Madison adaptations sound so good to me, I may have to go buy that book. Get well soon!
Posted by: Christine | July 31, 2006 at 08:22 PM
Paz,
Now that you point it out, I was a pretty nice little kid!! It all changed when I hit the teen years........
Kristi,
Summer colds are terrible. At least I didn't get a high temperature with this. Just a very sore throat and muscles ache.
Kalyn,
Yes, I have used Zicam, but didn't have it. I always find it really helps if I use it quickly, at the beginning of a cold.
Julie,
I agree, it does sound like an odd combo. Years ago, I suddenly realized that I love soup with pasta and beans, so I started adding beans directly to my pasta--and it was very nice. Both are soft and soothing, a comfort food. But, I sure didn't think so when I was younger!
Christine,
Deborah Madison is just great. I've never disliked any of her recipes. Her salad dressings are very good, full of different flavors.
Posted by: sher | August 01, 2006 at 12:27 AM
Looks yummy, but no arugula to be had in the garden and the stuff at the store is expensive and totally not worth it. Hope you feel better!
Posted by: steven | August 01, 2006 at 05:45 AM
Hmmm...I'd never think to put chickpeas in pasta, but that looks delicious!
Posted by: kross-eyed kitty | August 01, 2006 at 07:00 AM
yum! this looks so good. i make something similar where i toast the chickpeas in olive oil intill they have a crispy crust and toss them into the pasta at the last minute. yours looks right up my alley too! hopes u feel better soon :( hi upsie-daisy :)
Posted by: aria | August 01, 2006 at 01:48 PM
I know exactly what you mean. I love pasta and beans of any kind together. The pasta almost feels naked without them.
Posted by: Glenna | August 01, 2006 at 07:37 PM
Glenna,
Naked pasta--it's just wrong.
Posted by: sher | August 02, 2006 at 11:58 PM
Wow Sher, I'm way behind! You've been cooking up a storm. This looks so good; I've been thinking about doing a stew-y thing with garbanzos and greens, but I have linguine in the pantry, and tomorrow is farmer's market, which means arugula...hmmm. Beautiful photo too, making me hungry.
OK, now I have to go post a comment about the BLT...
Posted by: Lisa | August 04, 2006 at 07:50 AM
omg, this looks SO good!
i think i'll wait til fall to make this though...
it's HOT here!
feel better soon!!
Posted by: ann | August 04, 2006 at 09:43 AM
Steven,
You have sooo many things in your garden. Are you going to grow arugula too?
Kross-eyed kitty,
It does seem odd, doesn't it--but it works!
Aria,
That sounds wonderful. I've had chickpeas fried as a snack, but it never occurred to me that they would be good on pasta. Yum!
Lisa,
Thank you. Hope you got lots of yummy things at the farmers market.
Ann,
Has it cooled down any? I hope so! It is much better here!
Posted by: sher | August 04, 2006 at 08:50 PM
This recipe is so me! I might use arugula, but would be tempted to substitute broccoli rabe. Might toss in some dried tomatoes for the color punch. Would DEFINITELY open a bottle of pinot noir.
I'm hungry!
http://mindycooks.blogspot.com
Posted by: mindy toomay | August 11, 2006 at 11:54 PM
Mindy,
Oh yes, the broccoli rabe and dried tomatoes would be excellant additions. This is a very flexible recipe. And that pinot noir sounds pretty darn great too!
Posted by: sher | August 12, 2006 at 12:49 AM