Monday, December 6, 2010

Spaghetti with chickpeas, walnuts, and orange

One can chickpeas, drained, rinsed
2 cloves garlic, chopped
olive oil
salt / pepper / smoked paprika
juice of 1/2 orange
white wine
handful of fresh parsley
handful toasted walnuts
about 1/3 lb of spaghetti

On medium heat saute garlic in a couple of tablespoons of oil until fragrant.  Add chickpeas, season with salt, pepper, and about a half a teaspoon of smoked paprika, and same of oregano.  Continue to saute until the chickpeas are beginning to turn a golden brown. 

Deglaze with about a 1/4 cup of white wine. 
Meanwhile, cook spaghetti in salted boiling water until al dente.  Drain and toss into the chickpeas.  Add the fresh orange juice and keep sauteing for a couple of minutes more.  Add about a tablespoon of butter and half of the parsley, cook until butter has melted and parsley has wilted slightly.

Add walnuts and the remainder of parsley.  Toss, season with a bit of sea salt, and fresh black pepper.

Serve, drizzling with good extra virgin olive oil.


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