Pasta Primavera with Crispy Chickpeas

When pasta, veggies and chickpeas all mingle together the final product is pure, solid gold.

This Pasta Primavera with Crispy Chickpeas is the sort of dish you’ll want to make time and time again. Filling, but not too heavy. Bright and flavorful, but not over the top. And, packed with nutrient-rich veggies, perfect for a springtime feast. Cheers!

Vegan, gluten-free, dairy-free Yields about 6 servings

Pasta Ingredients

  • 2 tablespoons olive oil (half for the Brussels and half for the tomatoes)
  • 1 pound Brussels sprouts, trimmed and cut into quarters
  • 1 (12-ounce) package gluten-free (brown rice or quinoa) pasta, cooked according to directions
  • 2 pounds tomatoes (cherry or plum), cut in half lengthwise
  • 4 cloves garlic, minced
  • 8 ounces white wine (Sauvignon Blanc or Pinot Grigio)
  • salt and red pepper flakes, to taste

 

Crispy Chickpea Ingredients

  • 2 (15-ounce) cans chickpeas, drained, rinsed and spun
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

 

Pasta Method

  • Preheat oven to 425° F
  • Line baking sheet with parchment paper.
  • In a large mixing bowl, toss prepared Brussels sprouts with 1 tablespoon olive oil, salt and red pepper flakes.
  • Transfer sprouts to lined baking sheet and roast at 425°F for 15-18 minutes, or until Brussels are crispy around the edges.
  • Remove from heat and prepare Crispy Chickpeas as outlined below.
  • Cook pasta according to directions. Set aside
  • In a large skillet, over medium heat, add 1 tablespoon olive oil and tomatoes. Sauté for about 5 minutes, or until tomatoes begin to soften.
  • Add minced garlic and sauté for another minute, or until garlic becomes aromatic.
  • Add 8 ounces wine, reduce heat to low-medium, cover and let simmer for about 5 minutes, or until tomatoes absorb wine and become saucy.
  • Season with salt and red pepper flakes.
  • Incorporate roasted Brussels sprouts and cooked pasta in with tomato/wine sauce. Toss until ingredients are married and warmed through.
  • Adjust seasoning to taste.
  • Transfer to serving bowls, garnish with crispy chickpeas and serve.

 

 

Crispy Chickpea Method

  • Preheat oven to 350° F
  • Line baking sheet with paper towels.
  • Drain, rinse and spin chickpeas using a salad spinner.
  • Lie chickpeas onto paper towels. Cover with another layer of paper towels and gently roll hands over covered chickpeas to remove any excess moisture.
  • Roll chickpeas in paper towel blanket and pour into a large mixing bowl. Toss chickpeas with olive oil, salt and garlic powder.
  • Line baking sheet with parchment paper.
  • Transfer seasoned chickpeas to lined baking sheet and roast at 350°F for 30 minutes, turning halfway through.
  • After 30 minutes, turn oven heat off and let the chickpeas sit in the oven for at least 30 additional minutes, to continue gently cooking. This will also help draw out any additional moisture, for added crispiness.

 

 

In a large mixing bowl, toss prepared Brussels sprouts with 1 tablespoon olive oil, salt and red pepper flakes.

Transfer sprouts to lined baking sheet.

 

 

Roast at 425°F for 15-18 minutes, or until Brussels are crispy around the edges.

Remove from heat and prepare Crispy Chickpeas as outlined.

 

 

Lie chickpeas onto paper towels.

 

 

Cover with another layer of paper towels and gently roll hands over covered chickpeas to remove any excess moisture. Roll chickpeas in paper towel blanket and pour into a large mixing bowl. Toss chickpeas with olive oil, salt and garlic powder.

Line baking sheet with parchment paper. Transfer seasoned chickpeas to lined baking sheet and roast at 350°F for 30 minutes, turning halfway through.

After 30 minutes, turn oven heat off and let the chickpeas sit in the oven for at least 30 additional minutes, to continue gently cooking. This will also help draw out any additional moisture, for added crispiness.

 

 

Cook pasta according to directions. Set aside.

 

 

In a large skillet, over medium heat, add 1 tablespoon olive oil and tomatoes. Sauté for about 5 minutes, or until tomatoes begin to soften.

Add minced garlic and sauté for another minute, or until garlic becomes aromatic.

Add 8 ounces wine, reduce heat to low-medium, cover and let simmer for about 5 minutes, or until tomatoes absorb wine and become saucy.

Season with salt and red pepper flakes.

 

 

Incorporate roasted Brussels sprouts and cooked pasta in with tomato/wine sauce. Toss until ingredients are married and warmed through.

Adjust seasoning to taste.

Transfer to serving bowls, garnish with crispy chickpeas and serve.