Lemon Chickpea Olive Linguini
Here’s a recipe I threw together with some random ingredients you may not think to combine.
I rarely follow recipes and enjoy creating something out of nothing. As sticklers for no food wasted in our house, a meal will often come together based on something that needs to be eaten. In this case it was some olives I got a few days ago.
This Lemon Chickpea Olive sauce has a zesty and bright flavor.
If you eat seafood it works really well with a white fish such as tilapia or shrimp.
Pair with a crisp white wine and a crusty baguette for an easy, go to meal!
Begin to boil the water for your pasta. Cook and manage the pasta while making the below sauce.
On medium heat saute onion in the oil of your choice in a skillet *my favorite pan is an All-Clad Saucier.
It’s a cross between a pot and a pan so the edges are curved and rounded. It also makes the perfect rice cooker!
Once the onions are soft and translucent, add the garlic – careful not to let it char & become bitter.
Stir marjoram, thyme and fresh ground white pepper.
Add olives and saute for a couple of minutes then turn heat down to low and simmer.
Add 1/2 cup whole chickpeas to the pan and stir.
Mash the remainder chickpeas by hand or blend in a food processor or Vita-mix with some of the juice from the can.
Stir in the chick pea mash and add the lemon juice.
Continue to simmer.
The juice from the chickpea can is there in case you find the sauce too thick, you could “water” it down with the juice.
Of course white wine works well too!
Serve the sauce over the pasta and sprinkle with hot pepper flakes. Enjoy!
Got a favorite throw-together recipe? Share it with us and we’ll post it!