Wow, a couple of really good new dishes!! First, from Whole Foods newsletter, Spaghetti with Chickpeas (Spaghetti con Ceci) I don't know if this is from Whole Foods or a blog smittenkitchen.com. But it sure is good.
Spaghetti with Chickpeas [Spaghetti con Ceci]
15 ounces canned chickpeas -- rinsed and drained or about 2 cups, freshly cooked chickpeas
1/2 cup chicken stock
5 tablespoons extra-virgin olive oil
1/2 cup pancetta -- diced (a little shy of 2 ounces) (didn't have, so I used some of my Port But Bacon)
1 medium onion -- thinly sliced
4 cloves garlic -- thinly sliced
1 Pinch chile flakes
1 can tomatoes -- (14 ounce) chopped
10 basil leaves -- (10 to 15) (didn't have any, so used about 2 T. pesto (great)
Salt to taste
1 pound spaghetti I used just 1/2 lb. Orchietta)
Freshly grated Parmesan cheese to taste
Set 1/3 cup of chickpeas aside. In a blender or food processor, combine remaining chickpeas with chicken stock and pulse a few times until chickpeas are chopped.
Place a large pot over medium heat and add olive oil and diced pancetta. Sauté for 3 to 4 minutes until lightly browned; a splatter screen will make your stove look better than mine did after this. Add onions, garlic, and chile flakes. Continue cooking until onions and garlic are translucent, about 5 to 8 minutes.
Add chickpea mixture, tomatoes, and basil, and let simmer for 20 minutes. Season to taste with salt. While sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, or tastes like it could use an additional minute's cooking time. Reserve one cup of pasta water and drain the rest.
Toss pasta with chickpea sauce, reserved chickpeas and half of the reserved pasta water (using 1/2 lb. pasta made this step unnecessary - mine was a little watery, but I think it will be absorbed by the time we have l/os.) until evenly coated and heated through, about one minute. If sauce still feels too thick add reserved pasta water as needed. Season again, as needed, and serve with grated Parmesan to pass.
Description: "smittenkitchen.com"
----------
secondly, Roasted Brussels Sprouts with Cabbage and Pine Nuts - this came in the F&W newsletter this a.m. and Roy had just picked up brussels sprouts and cabbage yesterday, so went for it. Really tasty~!!
http://www.foodandwine.com/recipes/roast...-pine-nutsI made the whole recipe and it makes A LOT!! Great flavors and I'll make again, but for sure I will cut it down. I think maybe half the recipe, but 1/3 of the cabbage so the brussels spouts shine a little more. Also, don't think so much olive oil is needed, will cut back on that also.
Two really nice new dishes to add to the repetoire...
