I have fallen back in love with an old flame, and that old flame is Bon Appetit magazine. A few years ago, I fell out of love … hard! I am a visual person and something changed abruptly. The images were different, the recipes did not excite and the overall feel left me lifeless. Then a few months back, it started tugging at me as I waited in line at the grocery. I hesitated, but finally I picked up a copy and gingerly flipped the pages. It still took me a while to fully commit; but, once I did, I could not get enough, and this recipe for Ditalini with Chickpeas, Kale and Garlic Rosemary Oil sealed the deal.
The last two issues have left me longing for more … new creativity is surging through my veins. Now, I anxiously await the newest copy to be delivered to my mailbox. Really, I cannot get enough, it has become my go-to resource guide for all things food. In fact, I want it so close to me, that I have begun rotating the copies since January. The newest copy stays in the kitchen, and the past month moves to my desk or next to my side of the bed. You know it is a true love affair when you cannot get enough.
Last weekend we were in the mood for some comfort food, something warm, wonderful and new. And something that would last a couple days. I have been eyeing a few pasta dishes that were featured in the February issue, but one that really stood out included chick peas. We both love chick peas! This recipe is a spoof off of a traditional Italian dish Pasta e ceci, which is pasta with chick peas. I followed the recipe, a little bit, as I decided to add kale that was sautéed with a little olive oil and garlic. I wanted more greenery, as well I wanted the dish to be a bit heartier. In true Chez Us form I did change around a few things, like adding more garlic, chili flakes, etc…. Wondering how it turned out? It was bursting with flavor, and the next day was even better! I cannot think of a better recipe for Meatless Monday!
Bon Appetit, I love you!!!!
*inspired by Bon Appetit Magazine
- 1/2 medium onion, halved
- 1 medium carrot, peeled, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- 7 garlic cloves, 4 whole, 3 chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup olive oil + 2 tablespoons
- Kosher salt
- 2 tablespoons tomato paste
- 2 15-ounce cans chickpeas, rinsed
- 1 pound ditalini or elbow macaroni
- 2 tablespoon chopped fresh rosemary
- 1 bunch kale roughly chopped
- Pulse onion, carrot, celery, and whole garlic cloves in a food processor until finely chopped. Heat 1/4 cup of olive oil in a large heavy pot over medium heat, add the chopped vegetables. Cook, stirring often, until golden, 8 – 10 minutes.
- Stir the tomato paste into the vegetables and add 1 cup water. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.
- Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth, then stir back into the sauce to thicken.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/2 cups pasta cooking liquid.
- Heat 2 tablespoons of olive oil in a large frying pan. Add 1 of the chopped garlic to the pan. Stir and cook for 1 minute over medium heat. Add the kale and cook until slightly wilted, 3 – 5 minutes. Remove from the heat and place into a large bowl.
- Add pasta, kale and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.
- Heat remaining 1/4 cup oil in a small saucepan over medium-low heat; add remaining chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.