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     Title: Pasta E Ceci (Chickpea Pasta)
Categories: Five, Italian, Pasta
     Yield: 6 Servings

     2 tb Course sea salt
   1/4 c  Extra virgin olive oil;
          - substitute vegetable broth
          - to make this oil-free
     2 cl Garlic; thinly sliced
 1 3/4 c  Cooked chickpeas
     1 lb Dried tagliatelle or
          - fettuccini

 Preparation time: 5 minutes
 Cooking time: 25 minutes

 A simple and delicious pasta dish with only a handful of ingredients!

 To a medium pot, add your pasta water and salt and bring it to a
 gentle boil.

 To a large pan over medium-high heat, add olive oil (or vegetable
 broth if cooking oil-free), cooked chickpeas, and sea salt (if you're
 using an unsalted can of chickpeas). Allow it to come to a nice
 sizzle. Then, once your pasta water is boiling, add the garlic to the
 pan of chickpeas and place your pan on top of the pasta pot with the
 boiling water, in lieu of over an open flame. This will ensure that
 your oil picks up the flavors without burning the garlic. You will
 see little bubbles start to form after about 15 minutes. Remove the
 pan from the top of your pasta water pot and add pasta to your pasta
 water. Cook for 1 minute less than the allotted cooking time on the
 box to make al dente pasta.

 While your pasta is cooking, remove half the cooked chickpeas from
 your pan and place them in a large and tall container (so you can use
 an immersion blender). Add 1/4 cup of the pasta water and then, using
 your immersion blender, blend until smooth. If you don't have an
 immersion blender, you can place your cooked chickpeas into a large
 bowl, together with 1/4 cup pasta water and use a potato masher or
 hand mixer to blend them.

 Pour the blended chickpea mixture back in the pan with remaining
 chickpeas. Once your pasta is finished cooking (1 minute before the
 instructions say they are done), drain the pasta and place it in the
 pan with the chickpeas. Using tongs, vigorously stir the pasta into
 the oil over low heat for about 1 minute. The agitation from stirring
 the pasta over the heat, together with the fat from the oil, is what
 will cause everything to come together and make this the creamiest
 dairy-free pasta ever.

 Serve with an extra drizzle of olive oil or a crack of black pepper. I
 garnished my pasta with a little green onion, just for color, but you
 can garnish with whatever you like (fresh parsley, basil, oregano,
 etc.) or nothing!

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 5-ingredient-chickpea-pasta-recipe-pasta-e-ceci/>

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