Pasta: Pappardelle Chickpeas Cherry Tomatoes
by Lishka DeVoss

YIELD 2 to 3 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
1/2 cup dried chickpeas, soaked 8 to 24 hours in 2 cups cold water and 1/4 tsp baking soda (or use 1 cup pre-cooked chickpeas)
8 ounces cherry tomatoes
4 ounces dried pappardelle nests (or 4.5 ounces any wide dry noodle: egg, fettuccine, linguine)
1 tbsp olive oil
1 garlic clove, minced
1 tbsp lemon juice
1 tbsp roughly chopped fresh parsley (optional)

PREP:
1/4 cup olive oil
1/2 tbsp tomato paste
2 tsp red pepper chile flakes
1 and 3/4 tsp sweet paprika
1/4 tsp kosher salt

CUP:
2.25 cups water (or use 1.5 cups if chickpeas already cooked)
1/4 tsp baking soda (do not use if chickpeas already cooked)
1/2 tsp salt (optional, do not use if chickpeas already cooked and salted)

PREPARATION

1. Pre-heat a small sauté pan over high heat, then add cherry tomatoes. Cook 4 minutes, shaking pan as needed, until tomatoes are charred but still retain their shape. Remove from heat. Allow to cool for 5 minutes.

2. Stir in PREP and return heat to medium-low until bubbling gently. Cook 15 minutes, stirring as needed. Remove from the heat and set aside.

3. In a separate high-sided saucepan over medium-high heat, add 1 tbsp olive oil. Once hot, add pappardelle nests and quickly cook their top and bottom until nicely golden. Set aside toasted pasta.

4. Drain soaked chickpeas and add them to the pan along with CUP. Bring to a boil over medium-high heat (skim scum as needed). Reduce heat to medium-low, cover and cook for 10 to 15 minutes. Add salt and taste; chickpeas should be soft but still retain their shape. Raise heat to medium-high and bring to a simmer.

5. Stir in garlic, then nestle toasted pappardelle nests into the chickpeas. Replace lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed — about 5 to 10 minutes — keep watch so it doesn't dry up in the pot.

6. Remove lid and, without stirring, add lemon juice and tomato mixture over top. Sprinkle on parsley; serve scooping directly from pan.

Updated 2025-03-19

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