Thursday, August 6, 2009

spiced chickpea sauce

the last page of gourmet this month features five no-cook pasta sauces perfect for when it's sweltering out and you don't want to hang around a hot stove. though it's not even remotely hot here and i have no excuse to avoid the stove but i do lovelovelove chickpeas and i suppose that is what drew me to want to make this. when i suggested it to kris he asked if i have a daily chickpea requirement...i didn't realize i was that bad! maybe i'll try to lay off 'em for a little bit.

we had the sauce over pasta as suggested and i added some zucchini just because. i think the sauce would also be good over a bowl of quinoa (or bulgar or whatever grain you're feeling) and vegetables or tofu. anyway, it comes together very quickly. if you start your pasta and make this as it cooks i bet your timing will be perfect. i crushed up the whole spices a little before putting them in the food processor, not necessary but maybe a good idea if you, too, sometimes question the power of your processor. oh also! if you have a hefty collection of spices at home this will be a really cheap dinner. i only spent $3.48 for dinner for two plus leftovers...can't complain about that!

spiced chickpea sauce
(gourmet, august 2009)
1 (19 oz) can chickpeas, rinsed and drained, divided*
1/3 cup olive oil
6 black peppercorns
3 whole allspice
1 1/2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon cinnamon
3/4 teaspoon dried oregano
1/4 teaspoon sugar
1 1/2 teaspoon fresh lemon juice
1 small red onion, finely chopped
1/2 cup chopped cilantro
1/2 cup chopped flat-leaf parsley
1 pound penne, cooked and drained, reserving 1 cup cooking water; lemon wedges

puree half of chickpeas with oil, spices, oregano, sugar, lemon juice, and 1/2 teaspoon salt in a food processor until almost smooth.

transfer puree to a large bowl and stir in remaining chickpeas, onion, and herbs.

toss hot penne with sauce. thin with some of the reserved cooking water.

*i couldn't find a 19 ounce can of chickpeas so i used a 15 ounce can and just went a little scant on all the other measurements and everything worked out just fine. i also only cooked a half pound of pasta, plus a zucchini, and i think it was a good amount of sauce.


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