Cooked Chickpeas? Ummm…

12 Jan

…I wrote this last night, but was so tired I forgot to publish it!

It’s snowin like a mofo out there right now!  It started snowing around two and and it doesn’t look like it’s stopping anytime soon.  I was at the gym for only an hour and a half and it took me a good 7 minutes to clean my car off after I was done!  And of course I came home and shovelled the sidewalk.  In my capris.  That’s right, I’m Canadian hard core. 

When I got home, I fully intended to have leftovers again; but they were missing from the fridge when I looked.  I’m guessing Todd took a menagerie of food for lunch today.  So I decided that this was a great opportunity to open up a cookbook and follow a recipe!  That’s right, trudging along with my recipe challenge!  I already fulfilled my week 2 recipe commitment (x3! I just haven’t written the posts yet), so this doesn’t contribute – it’s just bonus and a great habit to get into.

I didn’t feel like having any meat tonight, which was good, because I didn’t feel like cooking any meat.  Confession:  If there isn’t meat already made, 95% 99% of the time, I don’t bother with it.

I found a delicious looking recipe in Cooking Light:  The Essential Dinner Tonight

IMG_0175  IMG_0177Looks pretty good, doesn’t it!  Now of course, since I hadn’t planned on making this (and amazingly it wasn’t one of the tabbed recipes that I want to make – think I have enough of them? lol!), I had to make a few substitutions.  Although there were several of them, I don’t think that the substitutions interfered with the integrity of the recipe.

My one complaint with the recipe came right at the beginning of the process. IMG_0178The amount of oil you use to saute the garlic seems a bit excessive to me.  I understand that the flavour of the oil helps to flavour the sauce for the dish, but it just seems unnecessary to me.

Now this recipe called for chickpeas cooked into a sauce.  I really don’t like chickpeas – save for hummus of course – so I wasn’t sure if I’d enjoy it.  I decided to increase the amount of crushed red pepper it called for, in order to hedge my bets. IMG_0180 IMG_0181IMG_0182As I don’t keep seashell pasta on hand (ummm, does anyone?), I used half a box of whole grain fettuccine instead.

IMG_0183These are the fixins to be tossed with the pasta.  The red peppers were supposed to be grape tomatoes and the mushrooms were an add in, and definitely a good add in.   

IMG_0188

I drained the pasta, but didn’t rinse it.  The starch will help the sauce stick to the noodles.

And speaking of sauce,IMG_0187Well, this was a bit of a non-start.  We just replaced our food processor and this one has an extra piece that the old one didn’t.   IMG_0190Yup, there it is.  Once I actually attached it to the bottom (which actually allows the blade to turn), we were off to the races!

IMG_0191The recipe said that it was pureed enough when it was smooth.      

IMG_0196This is definitely not smooth.  There are two reasons for this:  1) I used a can that had 4 oz more chickpeas in it than I should have (and forgot to reserve it) and 2) I used my food processor when I should have probably used my blender.  I‘m VERY hesitant to use my blender for hot or warm items though.  I had the glass container part of my last blender actually crack all the way from bottom to top – IN MY HAND!  Scary, for sure.  And the liquid was just warm, not hot (which the glass was supposed to withstand).

All together now,

IMG_0197     IMG_0202Looks delicious!

IMG_0203Of course, I had to make one more substitution.  It called for parmesan, I used a bit of asiago.

Other notes that I had about the dish:

– Although it was absolutely delicious, I will say that the sauce looked like vomit

– The few grape tomatoes it called for definitely wouldn’t have been enough.  More veg to the dish would definitely enhanced the dish.

– I felt like this dish could have used a tad more raw garlic – or maybe that’s just my addiction talking…   

I’d give this recipe a 7.5/10, but will absolutely make it again (incorporating my notes of course).  I actually left the cookbook open on the counter, because I know that when Todd sees this in the fridge, he’s gonna be like, “What in the world is that?”  lol!

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One Response to “Cooked Chickpeas? Ummm…”

  1. beyondbennett January 12, 2011 at 9:32 am #

    Hmmm…looks like vomit? Can’t WAIT to try it! :) No, it actually sounds really good, and doesn’t look that bad in finished form. I like that the chickpeas are blended in a sauce — not a fan in their whole form. Great notes, btw. You’ll have to tell me how the leftovers are!

    Um, we have seashell pasta. In many different sizes. Apparently it’s a novelty in the toddler world. And wagon wheels. (LP picks them out.)

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