Whole-Grain Pasta with Chickpeas and Escarole

Name: Whole-Grain Pasta with Chickpeas and Escarole
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 794 grams whole peeled tomatoes, crushed slightly, liquid reserved; 59 milliliters capers, drained and patted dry (optional); 4 kilograms chickpeas, drained, rinsed and patted dry; 1 head escarole, roughly chopped; 118 milliliters roughly chopped fresh parsley; 5 cloves garlic, sliced; 4 servings Kosher salt and freshly ground pepper; 4 Tbsps extra-virgin olive oil, plus more to taste; 118 milliliters freshly grated parmesan cheese, plus more for garnish; 473 milliliters whole-grain penne; 0 teaspoons red pepper flakes

Whole-Grain Pasta with Chickpeas and Escarole

You can never have too many main course recipes, so give Whole-Grain Pasta with Chickpeas and Escarole a try. This recipe serves 4. One serving contains 2225 calories, 112g of protein, and 47g of fat. From preparation to the plate, this recipe takes about 42 minutes. Head to the store and pick up whole-grain penne, pepper flakes, capers, and a few other things to make it today. To use up the chickpeas you could follow this main course with the Allergen-free Brownies as a dessert.

Instructions

Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir.

Ingredients you will need

Escarole

Pasta

Remove the escarole with tongs; set aside.

Ingredients you will need

Escarole

Equipment you will use

Tongs

Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Capers

Pasta

Equipment you will use

Frying Pan

Add the capers and fry until crisp, about 2 minutes.

Ingredients you will need

Capers

Transfer to a paper-towel-lined plate.

Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute.

Ingredients you will need

Red Pepper Flakes

Parsley

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes.

Ingredients you will need

Bay Leaves

Chickpeas

Tomato

Salt

Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes.

Ingredients you will need

Tomato Juice

Escarole

Sauce

Remove and discard the bay leaves.

Ingredients you will need

Bay Leaves

Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

Ingredients you will need

Salt And Pepper