 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 (19-ounces) can chickpeas, rinsed and drained, divided |
1/3 cup extra-virgin olive oil |
6 black peppercorns |
3 whole allspice |
1 1/2 teaspoons cumin seeds |
1 teaspoon coriander seeds |
1/4 teaspoon cinnamon |
3/4 teaspoon dried oregano |
1/4 teaspoon sugar |
1 1/2 teaspoons fresh lemon juice |
1 small red onion, finely chopped |
1/2 cup chopped cilantro |
1/2 cup chopped flat-leaf parsley |
accompaniment: 1 pound penne, cooked and drained, reserving 1 cup cooking water; lemon wedges |
Directions:
1. Purée half of chickpeas with oil, spices, oregano, sugar, lemon juice, and 1/2 teaspoon salt in a food processor until almost smooth.
2. Transfer purée to a large bowl and stir in remaining chickpeas, onion, and herbs.
3. Toss hot penne with sauce. Thin with some of cooking water.
|
|