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Dinner Tonight: Pasta with Roasted Cauliflower, Chickpeas, and Ricotta

If you've never played around with the possibilities of dry-cooking chickpeas (which is to say, not stewing or pureeing them), I would highly recommend it. Unlike other legumes like beans that don't stand up to high heat, chickpeas have an amazing tendency to turn nutty and crisp in a skillet or when roasted. As it happens, so does cauliflower, which also turns super caramelized and almost meaty. This wonderful intersection is where this recipe is born.

Once the two are roasted (quite simply with salt, pepper, and olive oil) they get tossed with a dollop of ricotta for creaminess along with warm pasta and chopped parsley. Shells are ideal, since they catch and hold the ingredients.

The recipe, from Everyday Food magazine, also calls for croutons made right in the oven while the vegetables are roasting. They were good, but next time I'd leave them out. The crunchy, nutty chickpeas provide all the crunch you need.

Printed from http://www.seriouseats.com/recipes/2011/03/pasta-with-roasted-cauliflower-chickpeas-ricotta-recipe.html

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