Saturday, March 17, 2007


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This recipe is adapted from one by Jennifer Raymond in Neal Barnard’s _Eat Right, Live Longer_ (1995), p. 318. The original served twice the number of people, had less roasted red pepper, proportionately, and contained tahini and olive oil. (I am experimenting with cutting all oils out of all recipes right now.) The cooking instructions are changed to allow for no oil and for my hang-up about keeping fresh tomatoes actually tasting fresh :)


Serves 3 or 4.

6 ounces rotini pasta (I used the tricolour kind, because I wanted to make it pretty)
2-3 large garlic cloves, very finely minced
1/4 tsp crushed red chilies (or more to taste)
Abt. 3/4 pound broccoli (half a bunch), cut into florets
Abt. 2 large tomatoes, diced (my single tomato weighed in at ca.12 ounces)
1 cup cooked chickpeas/garbanzo beans (if you use canned, save the liquid)
1/3 cup roasted red peppers (mine from a jar purchased for the recipe)
1-1/2 Tbsp lemon juice
1/4 tsp (or to taste) freshly ground black pepper
salt to taste

Photo Sharing and Video Hosting at PhotobucketPrepare your vegetables.

Put the water on for the pasta and then cook it according to package instructions. Drain and set aside.

Meanwhile, in a skillet set over medium-high heat, add the broccoli, garlic and chile flakes with abt 1/3 cup of water, mix very well to coat the broccoli with the flavours, reduce heat a bit and cover. Steam for around 3 minutes or until the broccoli is _just_ tender, no more.

Photo Sharing and Video Hosting at PhotobucketWhile the pasta is cooking and the broccoli is steaming, puree the garbanzos, red peppers and lemon juice in a blender until smooth, adding a little water (or reserved bean liquid from the can) if needed to make it possible to blend properly. It will be a delightful pinkish colour! Set aside.

When the broccoli is done, remove it from pan and set aside.

Add the tomatoes to the pan with a couple of Tbsp water, cover and cook around 4 or 5 minutes.

Add the broccoli to the tomatoes and stir very well, carefully reheating the broccoli but not letting it overcook. Broccoli should be still a little resistant rather than soft.

Stir the garbanzo mixture into the cooked pasta. Spread the coated pasta on a serving dish and sprinkle with pepper. Add the broccoli-tomato mixture to the top.

Serve NOW! :) Truly delicious!

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