I usually buy big bags of dried chickpeas from Natural Grocers.
What do I do with all these chickpeas, you may ask?
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….
PEA PEA PASTA
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.
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.