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Rating: 5
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Pasta with Chickpeas, Fennel and Saffron
Prep Time5minutes
Cook Time30minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. Warm olive oil in a large, cast-iron pot over medium heat. Add the chopped fennel and onion along with a big pinch of salt, and cook, stirring occasionally until soft (about 5 minutes). Stir in garlic, fennel seeds and saffron, and cook until fragrant (about 1 minute). Add diced tomatoes (with all of the juices), chickpeas, 1/2 cup water, a couple pinches of salt and several turns of black pepper. Let the sauce come to a boil, reduce heat to low, and simmer partially covered for 15 minutes, stirring occasionally. Season to taste with additional salt and pepper.
  2. While the sauce is cooking, bring a large pot of salted water to a boil. Cook ditalini to al dente, using the package instructions as a timing guide. Drain pasta.
  3. If serving the entire amount of pasta and sauce, toss both together in a big bowl and divide between 4 to 6 bowls. If serving just a few portions, spoon pasta into individual bowls, and top with a big spoonful of sauce. Finish each bowl with a sprinkling of black pepper and chopped fennel fronds.
  4. *Option to brine the dried chickpeas overnight and then cook quickly in a pressure cooker. You'll need 1/2 cup dried chickpeas for this recipe.
Notes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Pasta with Chickpeas, Fennel and Saffron
Prep Time5minutes
Cook Time30minutes
Servings: servingsUnits:
Ingredients
Instructions
  1. Warm olive oil in a large, cast-iron pot over medium heat. Add the chopped fennel and onion along with a big pinch of salt, and cook, stirring occasionally until soft (about 5 minutes). Stir in garlic, fennel seeds and saffron, and cook until fragrant (about 1 minute). Add diced tomatoes (with all of the juices), chickpeas, 1/2 cup water, a couple pinches of salt and several turns of black pepper. Let the sauce come to a boil, reduce heat to low, and simmer partially covered for 15 minutes, stirring occasionally. Season to taste with additional salt and pepper.
  2. While the sauce is cooking, bring a large pot of salted water to a boil. Cook ditalini to al dente, using the package instructions as a timing guide. Drain pasta.
  3. If serving the entire amount of pasta and sauce, toss both together in a big bowl and divide between 4 to 6 bowls. If serving just a few portions, spoon pasta into individual bowls, and top with a big spoonful of sauce. Finish each bowl with a sprinkling of black pepper and chopped fennel fronds.
  4. *Option to brine the dried chickpeas overnight and then cook quickly in a pressure cooker. You'll need 1/2 cup dried chickpeas for this recipe.
Notes
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