“You know, it’s not always about food and eating”.
Soon I will see folks who care about food and eating. Do we really need to talk anymore about who will be the next Mayor of Chicago?
In fact, I’m going to eat food. Talk about the food. And share a meal to take home with others. Yep. I participate in a number of food exchanges. Tonight’s is LTH Forum’s Small Household Exchange. It’s made for folks who want to eat home-cooked food, but may not have the ability to make a meal from scratch every night. Plus it’s the perfect opportunity to bring back new meals that get you out of your own rut as to what to make.
I decided on a vegan dish. It’s so flavorful and pretty easy that yes, you can do it on a weeknight and bonus, another dish you can make for the vegan in your life.
You can always pass a nice piece of parmesan for those who want to grate it over their plate.
1 lb. spaghetti
3/4 c. vegetable broth
2-15 oz. cans of ceci, garbanzo beans (rinsed and drained0
28 oz can of tomatoes
1 med. onion, sliced
4 garlic, sliced
3 T. EVOO
1 T. crushed red pepper flakes
Kosher Salt to taste
Set aside 2/3 c.of rinsed ceci. Take the remaining beans and pulse with the vegetable broth until roughly chopped.
Heat oil in Dutch oven. Add crushed red pepper flakes, onions, and garlic. Sauté until lightly golden, about 7 minutes.
Add tomatoes to the pot. Use a wooden spoon to rough chop the tomatoes, you don’t want soup. Add the rough chopped ceci, and fresh basil. Simmer for 25 minutes.
Boil large pot of salted water. Add spaghetti. Cook for about 8 minutes. The pasta should have a firmer bite that’s just on the other side of al dente. Reserve 1 cup of pasta water. Drain spaghetti.
All together now
Add drained spaghetti and the reserved ceci to the sauce. Mix to incorporate. Serve.