PRESERVED LEMON + CHICKPEA PASTA WITH PARSLEY PESTO
 
 
Author:
Serves: 4
Ingredients
  • 8 ounces pasta of choice (brown rice pasta used here)
  • ⅓ cup vegetable broth
  • 2 teaspoons olive oil
  • 15 ounce can of chickpeas, thoroughly drained
  • 2 garlic cloves, minced
  • 2 cups coarsely chopped, fresh parsley (or basil - or both)
  • ⅓ cup toasted almonds, roughly chopped
  • 2 cups loosely packed baby spinach
  • 2 quarters preserved lemon, chopped (equal to ½ lemon; substitute zest + 1 tbsp lemon juice if no preserved lemons on hand)
  • ⅓ cup reserved pasta water
  • sea salt + freshly ground black pepper to taste
Instructions
  1. Bring a pot of water to a boil. Add a drizzle of olive oil and then cook pasta according to directions.
  2. Reserve ⅓ cup of the cooking water and then drain. Set aside in pot to keep warm
  3. While pasta is cooking, heat a medium skillet over a medium low flame.
  4. Add two teaspoons olive oil. Add one clove of the minced garlic and stir for about 30 seconds, until fragrant. Add the chickpeas.
  5. Saute for about ten minutes, stirring occasionally.
  6. Meanwhile, prepare the pesto. In a food processor, dd the remaining clove of garlic with1/3 cup vegetable broth, parsley and almonds. Process to a coarse paste. Set aside.
  7. Toss the warm pasta with the spinach leaves to wilt them.
  8. Add the pesto, chickpeas, preserved lemons and gently toss. If it's a little dry, add some of the reserved pasta water or vegetable broth for creaminess.
  9. Season to taste with sea salt if desired, along with freshly cracked black pepper.
  10. Best served immediately.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/chickpeapasta/