Pasta with Chickpeas, Fennel and Saffron - Half Cup Habit
Pasta with Chickpeas, Fennel and Saffron servings Ingredients - 2 tbsps olive oil - 1 fennel, fresh; stalks and core removed, chopped (reserve fronds) - 1
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pulses.org.
Ingredients
- 2 tbsps olive oil
- 1 fennel (fresh; stalks and core removed, chopped (reserve fronds))
- 1 onion (chopped)
- salt (kosher)
- 2 cloves garlic (chopped fine)
- 1 tbsp fennel seeds
- pinch saffron threads
- 1 28 oz can tomatoes (diced)
- 9 ounces chickpeas (cooked (about 1 1/2 cups in 9 oz) (prepared from dry*))
- pepper (black; freshly ground)
- 10 ounces pasta (ditalini or other small pasta)
More Like This
Chickpea and Tomato Pasta - Half Cup Habit
pulses.org
Summer Squash Pasta with Pesto and Chickpeas - Half Cup Habit
pulses.org
Chickpea Falafel Waffles - Half Cup Habit
pulses.org
Pasta Salad with Chickpeas, Walnuts and Arugula - Half Cup Habit
pulses.org
Chickpeas Cacio e Pepe - Half Cup Habit
pulses.org
Fennel Pasta
oddbox.co.uk
Fennel Pasta Recipe | olivemagazine
olivemagazine.com
Pickled Chickpeas - Half Cup Habit
pulses.org