Monday, 21 March 2011

Meatless Monday

Welcome to our first Meatless Monday link up!

Tonight we had one of my favorite meatless dishes and one of the few that my husband actually really likes. Sadly, the kids are yet to love this one!
This is a Jamie Oliver recipe and it is super easy and a cheap dinner too.

Pasta with Chickpeas - serves 4


1 small onion, peeled and finely chopped
1 stick of celery, trimmed and finely chopped
1 clove of garlic, peeled and finely chopped
extra virgin olive oil
A sprig of fresh rosemary, leaves picked and finely chopped
2x 400g tins of chickpeas
500ml chicken stock
100g "soup" pasta
Sea salt and freshly ground black pepper
Optional extra: a small handful of fresh basil or parsley, leaves picked and torn

Put the onion, celery and garlic in a saucepan with a little oil and the rosemary and cook as gently as possible, with the lid on, for about 15 to 20 minutes, until the vegetables are soft and without any colour.

Drain chickpeas well and rinse in cold water, then add them to the pan and cover with the stock. Cook gently for half an hour then, using a slotted spoon, remove half the chickpeas and put them in a bowl.

Puree the soup in the pan with a stick blender or a food processor and return to the pan. Add the reserved whole chickpeas and the pasta, season the soup if desired and simmer gently till the pasta is cooked.

Serve sprinkled with the basil or parsley if desired.


Fussy Eater's Mum said...

Nice recipe and even better idea to have Meatless Monday! I cook a similar soup and find that if I don't cook the chickpeas to death in a slow cooker all day, the Fussy Eater won't touch them.

Travel Queen said...

I made this vegetarian dish with my little cousin once, when he was about 4 or 5 I believe. He loved it because it was green!! I don't know if I have the measurements right though as this is off the top of my head...


Fresh Basil
Fresh Rocket
Olive Oil
Lemon juice
3 tomatoes, chopped
Parmesan Cheese (1/2 - 1 cup?)

I usually buy a small bunch of each basil and rocket and tear the leaves off. With a stab blender, food processor or magic bullet combine these leaves with a teaspoon of minced garlic, a handful of pinenuts and olive oil (you can adjust this depending on how thick you want your pesto). Set the pesto aside.

Cook pasta in large pot and drain when ready. Stir in the pesto, some lemon juice, more pinenuts and tomatoes. Finally stir through the parmesan cheese and serve warm.

It's super easy and delicious. The original recipe I remember called for chili peppers but I don't like chili!! It's great on its own or as a side dish for a BBQ (for the days you have meat!). And if it's one of those days when meat is just a must, try adding some chicken into the dish too! Thanks for sharing your recipes :)

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