Pasta e Chole
A vegeterian Indian-Italian fusion recipe of two national favorites: Italian Pasta e Fagioli, and Chole Bhature.
Equipment
- Cutting board
- Knife
- 5 quart pot
- Carrot/vegetable peeler
- Stove/Range
Ingredients
- 3 medium carrots
- 3 stalks of celery
- 1 zucchini optional
- 1/4 cup parsley
- 1/4 cup cilantro
- 1 16 ounce can of chickpeas
- 1 bay leaf
- 1 pound of medium shell pasta
- 1 tsp salt
- 3 cups of chicken or vegetable stock
- 3 cups water
- 1 tsp turmeric powder
- 1/2 tsp chili powder
- 3 tsps coriander seed powder
- 1/2 tsp cumin
- 1/3 cup marsala wine (you can mix red wine with a teaspoon of palm sugar or white sugar to make marsala wine)
- 2 cloves of garlic
- 4 tbsp extra virgin olive oil
- 3 tbsps tomato paste
- 8 grinds fresh ground black pepper
- 1 medium potato optional
- 1 medium onion
Instructions
- Finely chop the onion. Coarse chop the carrots and celery.3 medium carrots, 3 stalks of celery, 1 medium onion
- Extra coarse chop the zucchini (optional ingredient).1 zucchini
- Finely chop cilantro leaves and stems and parsley leaves (no stems).1/4 cup cilantro, 1/4 cup parsley
- Keep your spices, drained chickpeas, wine, and chicken/vegetable stock ready to go. Keep the water and chicken stock simmering or very hot to the side.1/4 cup cilantro, 1 16 ounce can of chickpeas, 1 bay leaf, 1 tsp salt, 3 cups of chicken or vegetable stock, 1 tsp turmeric powder, 1/2 tsp chili powder, 3 tsps coriander seed powder, 1/2 tsp cumin, 1/3 cup marsala wine, 3 cups water
- Heat the pan on medium-low heat, add the bay leaf, cumin, and olive oil. Let the bay leaf cook.1 bay leaf, 1/2 tsp cumin, 4 tbsp extra virgin olive oil
- Add the onion, carrots, and celery. Simmer until the onions are translucent (sweat the onions) for about eight minutes.3 medium carrots, 1 medium onion, 3 stalks of celery
- After sweating the onions, move the onions, carrots, and celery to the side, and cook your dry Indian spices (turmeric, chili powder, and coriander seed powder) in the center. Cook those spices in the pan for about five minutes.3 medium carrots, 3 stalks of celery, 1 tsp turmeric powder, 1/2 tsp chili powder, 1 medium onion, 3 tsps coriander seed powder
- Add crushed garlic to the mixture. Put a little garlic the middle of the pan, and mix the spices with the rest of the ingredients. Cook for another two minutes.2 cloves of garlic
- Add the tomato paste. Stir and cook it for one minute with the rest of the ingredients.3 tbsps tomato paste
- Add the chole (chickpeas), marsala wine, chicken/vegetable stock, water, salt, pepper, and gently stir while the water comes to a boil. Don't add the zucchini yet.1 16 ounce can of chickpeas, 1 tsp salt, 3 cups of chicken or vegetable stock, 3 cups water, 1/3 cup marsala wine, 8 grinds fresh ground black pepper
- If you want to add potato, dice it very small and add it to the mixture. When the mixture comes to a boil, simmer and add pasta for five minutes, then turn of the gas and let sit for another six minutes until the pasta is done (about 7 minutes or so).1 medium potato, 1 pound of medium shell pasta
- Serve in shallow pasta bowls garnished with the rest of your parsley and cilantro mix (chopped).1/4 cup parsley, 1/4 cup cilantro
Notes
The calorie and nutrition information for this recipe was generated by https://www.verywellfit.com/. The nutrition information given may not be accurate, and may be subject to change depending on the ingredients used when cooking this recipe. (Nutrition label below)