Monday, April 07, 2014
Fresh Chick Peas With Pasta
(about) 2 pounds fresh garbanzo beans
4 cloves garlic, finely minced
1 tablespoon finely chopped preserved lemon peel
1/4 teaspoon red pepper flakes
A good grinding of black pepper
Dried thyme to taste (I like quite a bit)
Salt to taste
1/4 cup olive oil
1/4 cup heavy cream to finish
Grated hard cheese to finish (I had Pecorino)
Cooked pasta to serve over, or a nice crusty bread.
Pop the peas from the pods, then blanch in boiling salted water for 2-3 minutes. Drain, and refresh under cold water. Remove the thin skin from each pea-they will split as you do this. Set aside.Chop the garlic and preserved lemon. Heat the oil in a large pan over medium heat, then add the peas, garlic, lemon, and seasonings. Watch it to make sure you don't burn the garlic, stirring often. Meanwhile, boil the pasta. In the time it takes the pasta to cook, your chickpeas should be cooked through. They will not be soft like the dried variety are after cooking-they will maintain a bit of hardness. Remove from heat, and stir through the cream. Serve immediately over hot pasta, and scatter on some cheese.