Thursday, October 16, 2008

Recipe Swap - Chickpea, Bacon & Spinach Pasta

I have been meaning to join this recipe swap for quite a while now, but I always forget about it by the time Friday rolls around. Last week, when Amy posted a recipe for it, I finally remembered to write myself a note so that I wouldn't forget. I hope I'll remember every Friday from now on.

Chickpea, Bacon & Spinach Pasta

  • 5 slices bacon, diced
  • 1 onion, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 t. red pepper flakes
  • 1 t. cumin
  • 1/2 t. black pepper
  • 1 c. dried chickpeas, soaked and fully cooked (or 1 or 2 cans chickpeas, I'm not sure of the equivalent)
  • 1/2 bag frozen chopped spinach (or 4 c. fresh spinach)
  • 2 T. red wine vinegar
  • 1/2 c. chicken stock
  • 1/2 lb. pasta (I used spaghetti because that is what I had on hand, but I think it would be better with rotini or orecchiette.)
1. Crisp bacon in a large skillet over medium heat, do not drain. Add onions, garlic, red pepper flakes, cumin & black pepper. Cook until onions are tender.
2. Add chickpeas and spinach and cook for 5 minutes, until heated through. (At this point, you could stop and have a wonderful side dish.)3. Stir in the red wine vinegar and chicken stock. Bring to a low boil and let simmer until the stock begins to thicken a little. Add spaghetti and stir to coat. Season with salt and pepper, if needed.According to Isabelle, it looked like "some fancy restaurant food." And once she tasted it, she agreed with herself and said, "it also tastes like some fancy restaurant food." Personally, I thought it was really good, and so did everyone else. It has definitely earned a coveted spot on my master menu plan.

Make sure you visit Grocery Cart Challenge for more recipes.


Anonymous,  10:33 PM  

I'm with Isabelle - that does look like fancy restaurant food!

Confession: I've NEVER made anything with chickpeas, and I've used cooked spinach only, well... no more than 5 times in my nearly 10 years of married life. Might have to leave my cooking comfort zone and give this a try!

Carrie 11:13 PM  

Thank you so much for a wonderful blog, it has truly blessed me in the time that I have been following your posts. I have not been very good at commenting, though I should do it more because I know it is important for us to know that what we do blesses others. So thanks again for your blog being such a blessing to me.

I do have a small request, would you please consider voting for my daughter's photo? She is finalist #9 in the Sleeping Angel contest at The links are posted on my blog. We are not doing very well in the voting so I am trying to boost votes by asking bloggers that I follow to vote. We would appreciate it. Thanks and God Bless

KrustyTheCat 1:05 AM  

Thanks for commenting on my blog! If you make the Pirate stew, you might want to double it. I found tonight that it was barely enough to feed my 4 kids and I (they are 2.5, 6, and 7.5 year old twins). And add some more spices too-garlic is great with it. I added some after it was done cooking b/c it just tasted a bit bland. I haven't made it in a long time, otherwise I would have known this, lol! My kids adored it, I hope yours do too!

Elizabeth 10:50 AM  

I LOVE chickpeas!! This looks wonderful. Thanks for posting!

Nancy 12:17 PM  

This looks good! I'll have to give it a try. Thanks for sharing.

I've got a good soup recipe on my blog today. Give it a peek if you have time.

Enjoy the weekend.

Grammy 10:57 AM  

That sound so good. Thanks

Michelle M. 9:31 PM  

That looks delicious! I am definitely going to try it out. Thanks!

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