Lemony Pasta and Chickpeas

Nope, not that combination together.

For my dinners last week I decided to use one of the new cookbooks Ryan bought me for Hanukkah.  The first recipe I selected was the creamy lemon primavera.  As usual, some ingredients were not available, so I improvised.
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The recipe called for a sweet red pepper, yellow squash and snow peas.  When I went to the commissary I was not surprised to know that they had none of those in stock.  This is what I would up with instead, which was close:
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This was an orange pepper, zucchini, and sugar snap peas.

Next, I was excited to use the new mandoline.
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Look at my nice slices.  I am not even sure how I ever lived with out a mandoline before.
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Then I worked on my sauce.  So much for non-fat yogurt.  That did not exist at the commissary.  Instead, I bought the 3% fat German plain yogurt with the granola packet attached for a mix in.  At least the granola packets made for nice snacks during the week.  The sauce was really just yogurt and lemon juice.
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I was pleased to see all this color going on in my pan, especially the nice green.  I try to make recipes with a variety of veggies.
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Here is the end product all mixed together.
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Drum roll please…
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It turned out to be a nice dish.  It was very light and spring like which was good to brighten up the mood here during winter time.

The next meal I cooked that week started off with some wine.  That’s right, as I started to cook, Ryan opened up a bottle of local wine.  It is actually semi-local since it is from another of the Azorean islands.  I picked it up at the airport when I came back from Boston.  We thought is would be nice to have wine with the chickpea and sundried tomato dish.
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This next dinner almost seemed Portuguese since it contained chickpeas and onions.  That is a popular combo around here.
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This dish had tomatoes along with the sundried tomatoes, which were added at the very end.
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Again, I like that there is some color with this dish and it is not just bland looking with only chickpeas.
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I decided to serve this over basmati rice.  It was absolutely delicious.
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QUESTIONS:  What is the most unique pasta sauce you have ever made?  What is your favorite way to use chickpeas?

8 comments:

Andrea@WellnessNotes said...

The pasta dish sounds great! My hubby makes a lemon pasta with lots of lemon juice, lemon zest, Parmesan cheese and basil. It's really lemony and I love it.

I love chickpeas. I especially like them in a carrot, celery tomato stew-type dish with lemon juice and lots of dill. I'll have to make it again!

Mer said...

I love all tomato sauce and I do not discriminate!
MMMM Chick peas. Hummus or Falafel...'nuff said :)

Kristen (swanky dietitian) said...

I love chickpeas in salads. I have made a few indian dishes with them as well..which turned out pretty delish!

Love the mandoline. I am sure that makes things so much easier!!

Emily said...

looks like that new mandoline came in quite handy! I think you did a great job of improvising based on what was available. :)
I made a vegan pesto sauce tonight from Dreena Burton's ED&BV...it had sundried tomatoes and almonds in it and was really good!

Simply Life said...

Oh what a perfect combination of flavors- this looks great!

Gina; The Candid RD said...

Who likes nonfat yogurt anyway?! Not me! Especially in recipes, I would always choose 1-2%.

I wish Nick liked Chickpeas. He hates them. If I used them in any cooking he won't eat it!! He won't even eat hummus. What a loser. hehe

Lori said...

This sounds great. I've just come around to enjoying lemon in my savory dishes. I made a lot of pasta with it this past summer. My most creative sauce would have to be red meat sauce with cinnamon, patterned after some dishes we had in Brazil. I love it, but my husband isn't a fan.

Rachel said...

ooo, Mandolin! *jealous* Melinda, Merry Christmas, glad you received the book!

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