Things to do with chickpeas…Pea Pea Pasta

I usually buy big bags of dried chickpeas from Natural Grocers.

What do I do with all these chickpeas, you may ask?

Usually I’ll make a lot of hummus, and some falafel.  Sometimes I’ll make some Spanish Chickpea soup.

Recently I experimented with Pea Pea Pasta.  I must say it certainly was a success.

Why is is called Pea Pea Pasta?  Because it is a chickpea based sauce with green peas, and it’s really fun to tell people that your eating pea pea.  Oh yes, I had fun with that one.

If Pea Pea Pasta entertains you as much as me, then you might find these videos entertaining as well:

and those crazy Canadians, just looks like fun:

If you are planning on making anything with dried chickpeas, the first step is usually to rinse and soak.

Rinse the chickpeas and make sure there are no rocks or anything mixed in.  Then soak them in a big bowl, covered with an inch or two of water on top, and throw in a teaspoon of baking soda (I think the baking soda helps soften the chickpeas and is supposed to reduce flatulence, I’ve never had this problem with chickpeas and you could probably skip this step, but I think it helps reduce cooking time).

Let the chickpeas soak for at least 24 hrs.  I usually decide that I am going to use chickpeas at some point during the week and go ahead and soak them and let them sit for up to 2 or 3 days.  If you decide you aren’t going to use them immediately you can drain and rinse them and throw them in the refrigerator for a few days, or in the freezer for forever.

If you are going to make hummus or Pea Pea Pasta you are going to have to rinse the chickpeas and then boil them in water (I usually leave about 2 cups of peas out for falafel).  Fill a pot with enough water to cover the chickpeas by about 2 inches, bring to a boil, then simmer for an 1-2hrs until soft and squishable (skim off foam periodically). Now your ready to make hummus or….


Listen to this while you cook:

1 cup cooked chickpeas (keep cooking liquid)

1-2 tsp pepper (I really like pepper)

1 tsp salt

1 tsp crushed red pepper

1/4 + 2 tbsp Olive oil

1 clove garlic

1 cup green peas (I used frozen peas)

1/4 cup craisins (My pantry was very very bare, dried tomatoes would probably better if this is too weird for you)

2 tsp dried basil

1 tsp red wine vinegar

Linguine (2-4 servings)

Put the chickpeas and 1 cup of the cooking liquid in the food processor, process with the salt, pepper, and red pepper, until very smooth (should be a pretty thin liquid, add more water if necessary).

Reserve another 1/2 cup of the cooking liquid (could use regular water, I didn’t want to waste all that water, and figured it might add a little nutrients and flavor to the dish), and cook the pasta in the rest.  Cook the pasta 2 minutes less than the time recommended on the box.

Meanwhile, heat the 1/4 cup of olive oil in a large skillet, on med. heat.

Add the crushed garlic clove.

Add the frozen peas and craisins.

When the peas are cooked, add the chickpea puree.

Add the rest of the olive oil, basil, red wine vinegar, and 1/4 cup of the cooking liquid.

Add the mostly cooked pasta and stir, cooking the pasta for the final two minutes, and until the sauce has thickened slightly.


Pea Pea is Yummy!

I plan to experiment with this recipe and the dried tomatoes and some nutritional yeast in the future.  It’s a nice way to add more veggies to a pasta meal.


About PeanutButterProblem

love cooking, eating, and talking about food. I am a Sports Nutrition graduate student at University of Colorado Colorado Springs. I have a Food Science degree from Clemson University, where I specialized in Dietetics. I am fascinated by the effects of food on our bodies. I make almost everything I eat from scratch, its cheaper, tastier, and healthier. I also try to eat sustainably. I am a vegetarian, because I do not want to eat meat that is chock-full of hormones and pesticides. I have come up with some interesting cooking creations and I created this blog to share them with everyone.
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7 Responses to Things to do with chickpeas…Pea Pea Pasta

  1. Meagan says:

    The velotrack is sooooooooooooooooo cooool

  2. Meagan says:

    Falafel recipe next!

    • Just got a fresh bag of chickpeas
      so Ill surely be making and posting some falafel soon
      and some pinto bean creations since I just got 2 bags of that too, im thinkin sweet well see how it goes

  3. Lou and Gail says:

    Very tasty! No leftovers at this house!

    Velodrome was definitely wild, too.

  4. paul says:

    post beer bread recipe prease

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