that sounds amazing. Ha! Hi Deb! Count me among those who run PRECISELY so they can eat all of this good food! Anyone knows which restaurant has it on the menu in San Francisco Bay Area? That pasta looks delicious and is moving to the very top of the “carb loading” recipe list. You should see the damage I can do to a pan of brownies a few hours after an 18-20 mile training run! Another marathon runner here who is smitten with your website! I carb load even when I don’t need to…and that is probably one of the many reasons why I will never give up running. Please try your search again later. I love it. A truly healthy meal in minutes, Chickapea is packed with protein, fibre, iron, nutrients and most importantly, taste! But we can meet at a middle ground affectionately called “carbo-loading”. It turned out great without them.:). However, my pre-race meal is Ina Garten’s butternut squash risotto. Bring on the carbs and butter! I also do support crew for adventure/expedition races(think Primal Quest), which includes feeding the racers. In fact, I just printed this off to make and share with my marathon partner for our carb-loading meal tomorrow (ours is on a Sunday). Well, I *walk* the equivalent of marathons – i.e. My husband and a friend of ours are not running a marathon, but they are doing a 5K in a few weeks and now I know exactly what I’ll be feeding them the night before! This recipe sounds delicious. Well, maybe not entirely. Running just happens to keep me a little more sane. I had to tell my meat loving husband that, yes, there is meat in this recipe! And – Deb – I cannot wait to make this pasta dish; thank you!!!!! I love the combination of chick peas and pasta. I think your instincts are right on the sauce issue. Have a good weekend. It is creepy, I tell you. quite saucy! I may have a Smitten Kitchen problem. My friend who referred me to your site is also a marathon junkie. I made this last night and it was delicious! I love chickpeas, especially in Indian dishes and the way my Afghan friend prepares it. Instead of basil and chili flakes, it uses fresh rosemary. So yes, I do run, but also I LOVE your blog, and love to cook, and I hate hate hate doing dishes, especially in my also way-too-tiny NYC kitchen sink. definitely a keeper! I love saying it in Italian, Ceci. We also are all big food lovers, those who run and those who don’t. It was tasty but next time I will add twice the amount of seasonings – I didn’t realize how much the pasta “dilutes” the taste of the sauce. Well I’m not running the NYC marathon, but I am running one in Dallas in 4 weeks! One suggestion though: the chickpeas in cans are often not sufficiently cooked. I made this before, but my own concoction, split peas, garlic, evoo, fresh tomatoes, fresh basil and pecorrino cheese. 10 to 15 basil leaves By coincidence, I made spaghetti with a chickpea-based sauce two days ago. haha us runners may be all wholesome and healthy in training but it all goes out the window when the race is over. All sauces are not the same! I am feeling like the phrase “we’re evolutionarily programmed to pad ourselves for warmth” is just genuis and explains why I want to pack on the weight in the fall and winter and then as a result desire to sleep all the time. And sadly, I am only a week and a half late in telling you that FOR my pre-marathon carbo-loading pasta-party hyphenated-word extravaganza, I made Marcella Hazan’s tomato sauce, from your blog! If a recipe contains chickpeas, I’m totally in! Had this for dinner last night – it was lovely. Now…that’s really budget! i tried making something like this once and it didn’t turn out very well, but this recipe sounds SO much better. All GFCO certification bodies are accredited to ISO 17065, ensuring that they are operating according to established international best-practices for auditing and product certification. USE YOUR NOODLE - Explore Cuisine Organic Chickpea Spaghetti is lower in carbohydrates than traditional pasta. . (And thank Dinner: A Love Story for the shout-out. I don’t think the gulf between runners and foodies is as large as you think. Or because we’re hungover. Not that you needed another voice, but I’m another marathoner who LOVES food (which is one of the reasons I run). Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. Love all kinds of pasta with cheese! I’m currently training for my first half marathon, and I regularly start our group runs with a rundown of what I’ve been cooking/eating lately. I will never say no to spaghetti! I just ran the NYC marathon, my very first! I love it and your recipes look fantastic!! … I made a vegeterian version of this tonight, simply because we didn’t have any meat in the house, almost tripled the chicken stock, added swiss chard and roasted cherry tomatoes before adding them to the sauce instead of canned…all because it’s what I had on hand. I loved it. If I didn’t run, I would be on one of those tv specials about people who can’t fit out their front door. I’m running an 50k (31 miles) this december and may just use this (minus the meat). I run marathons and LOVE your blog. It was saucy and delicious! Freshly grated Parmesan cheese to taste. Delicious and it is going to become a regular dinner. Keep them coming, Deb, and thanks for a great blog. Explore Cuisine Organic Chickpea Spaghetti - 8 oz - High in Plant Based Protein, Gluten Free Pasta, Easy to Make - USDA Certified Organic, Vegan, Kosher, Non GMO - 4 Servings. It’s how we keep on running. What a fun way to use chickpeas. This recipe will certainly come in handy when I start my carb loading for that. The food, the recipes, the posts and last but not least the photos! Looks like it was a bit more than slim to none. I’m a runner and I love your blog (that applesauce cake from last week …!) It looks so good, that I don’t mind running a marathon just to try it. ( : I can’t wait to try this on Friday! I call it a workout! It seems like an odd combination at first, but it really works. Also my partner has started training for marathons and my first reaction was, “So you run but you’re not really going anywhere? I would love to see you make a version of that one! They take a very long time to cook to soften otherwise. But, seeing as I live in Southern California, I won’t be running in NY Marathon….I’ll be cruising down Hollywood Blvd :). Last night made Mark Bittman’s creamy chickpea and carrot soup. Plus, your recipes so often are my go-to because they are A) usually very do-able after work, B) All those meat free mains! Your email address will not be published. definitely one to try, even though i won’t be running any marathons any time soon! :D. I absolutely love that so many of you guys are runners! This recipe sounds tasty. so there weren’t that many chunks but OMG this was delicious. I am also a fan of carbo-loading! I am not a Marathoner but I am nursing a very big and hungry 7 week old, and I’m a vegetarian and not eating dairy because of baby’s issues with it! https://www.bestproducts.com/eats/food/g3501/best-chickpea-pasta-brands While we aren’t running any marathons, we do love chick peas. Can you recommend any recipes with quinoa? I love your blog, and quite a few of your recipes have been a big hit with the running crew when I’ve baked or cooked for them! Though honestly? Thank you! How is it that I can love chickpeas so much but never thought to add them to my pasta? Unfortunately the farinata was a bust and now we have an excess of flour. And yet you did it anyway. Through our “Food to Thrive” Foundation we provide education and empowerment to communities in the developing world to farm sustainably and to prosper. I frequently tell friends (and, let’s be honest, anyone else who will listen) that my favorite part of marathon training is being able to justify a 2,000-calorie brunch after a long run (preferably including a Bloody Mary. Up until I tried the Channa Masala, I had dismissed chick peas as merely a topping that was only good for adding a little protein to a salad. It will be going on my menu soon! Save my name, email, and website in this browser for the next time I comment. I doubled the tomatoes and halved the amount spaghetti. I run and run and run…..so I can come home and eat and eat and eat. thank you so much for posting a carbo-loading recipe! I ran the NYC marathon this weekend, love food and even have my very own food blog! It’s a satisfying dish that just happens to be vegan. It will counterbalance the cranberry-pecan pie in that I will have for dessert. Deb: Chickpeas! Season again, as needed, and serve with grated Parmesan to pass. Running is my excuse to eat just about whatever I want and you provide a never-ending source of delicious inspiration. Super easy end-of-the-workday meal that doesn’t hurt if it has to simmer for a while because you have to shower, put kids to bed, etc… I just added back some pasta water to thin out before serving. (I’m obviously very behind in my blog reading. I love your blog and I’m working toward running a marathon. Also used vegetable stock instead of chicken stock for the same reasons mentioned above. Half marathon is my distance and that burns off a lot of butter! My sauce was more like a hummus – I pureed some chickpeas, walnuts, and fresh parsley in a blender and seasoned it with salt, black pepper, and vinegar (I prefer lemon juice but didn’t have any). While the pasta is cooking, heat the olive oil in a large sauce pan, then stir in the garlic, chili flakes and onion powder. But I’ve found your blog both inspiring and enjoyable, so you can be assured that you’re hitting a wide audience. Amazon.com assumes no liability for inaccuracies or misstatements about products. I will keep this recipe in mind! Subbed veg stock for the chicken, left out the pancetta and threw in some capers for added umami goodness. Weirdos. I recently made your warm chick pea and butternut squash salad and served it over pappardelle–yum! Thanks for this!! Ooh, and extra basil. One year ago: Salted Brown Butter Crispy Treats and Moroccan-Spiced Spaghetti Squash Hooray…I will be carbo-loading for sure with this recipe! I love the comment about the marathon – it’s definitely ok to love carbs and not run marathons :). I didn't like them because they seem to all stick together after cooked and a lot scum in the pot. Can’t wait to try it and so glad I don’t have to keep checking on the blog and seeing those Buckeyes calling to me! Thanks!!! Looks good! I told you that your whole wheat apple muffins and bittersweet chocolate pear bread fueled a busload of marathoners about a month ago! Very delicious...easy to cook and retains excellent texture. I’m not a runner, but I provide food and emotional support for one (my fault, I married him after all). If you swap out Veggie stock for the chicken stock, this would solve that ever pressing conundrom of how to feed vegetarian dinner guests something with a bit of heft. Especially when you run ultras, on gnarly (or nice) trails, and are running for many hours, you need to keep your strength up. Could have been a pasta sauce, too. I have just found your blog and am so happy that I did! I’ll have to try this sometime! Notify me of follow-up comments by email. God, what I wouldn’t give for a dishwasher…. Butter is a great long run recovery tool! I give it 7 minutes in salted boiling water, then tested every minute or so until around 10 minutes. I run specifically because I love to cook and eat. :-). So there is overlap, I promise. As I was running the NYC streets I was thinking about you and where you and your little kitchen might be so that I could stop by for some much needed nourishment! By a bear. I will make it to the recipe the next time in the new house! where’s the veggies, you ask? It seems to me the running and working out just make the good food taste better. 2. Place your pasta in your serving vessel of choice and top it with chopped walnuts, a sprinkle of salt, … Add onions, garlic, and chile flakes. Thanks!! The family gave it an A+. It looked like such an amazing day for a run. This looks awesome and he perfect prerace food for my next marathon in a few weeks. https://www.bonappetit.com/story/brothy-pasta-with-chickpeas Next time I will cut the pasta in half. i too had my sauce reduce quite a bit and totally will double things up next time around. Lots of crazy people is what I think! Bring a large pot of water to a boil. Seem that spaghetti with chickpeas is easy to make, i would love to try this one at home, mom would love this. How integral is the pancetta to the dish? & i too am interested (as hillary #20) in a sub for pancetta…thanks. I made this vegetarian by using vegetable broth and eliminating the pancetta. This looks delicious. Reviewed in the United States on April 10, 2018. Yeah what up, I read your blog several times a day and eat WAY too many cookies, brownies, cakes, etc. Place a large pot over medium heat and add olive oil and diced pancetta. not running the marathon (the distance is a bit short for me), but i love your blog, though! Oh carbs, how I adore you! Sorry, your blog cannot share posts by email. This recipe did not disappoint! Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. Thanks for another scrumptious recipe. Any flavor hints? i’ve never thought to put chickpeas in pasta before but it was super tasty. It was a great experience. The finish line is at a brewery. Not running a marathon but wish I could eat a bowl anyway. It reminded me of the Italian food we ate at home when I was young: simple, fresh, delicious. What would be a vegetarian option for subbing pancetta? Will definitely make this in the future, though I feel a bit guilty — no plans to run any marathons over here, so just carbo-loading for the sheer pleasure of it! I am making another one of your recipes tonight though, Mushroom Bourguignon. I will kill the marathon in the spring of 2011 (and may even use this recipe to carbo-load beforehand!). My favorite smittenkitchen recipe (well, the one I make most often) is the Herbed Summer Squash and Potato Torte. Hey! Id’ love to turn this into a vegetarian option. And I’m in the middle. Bad thing about it: It only serves 4. EC 834/2007. Deb, I AM running a marathon with my boyfriend! My best friend got me hooked over a year ago. I’ve been using Whole Foods whole wheat pasta, which is delicious– it would add even more fiber and wholesomeness to this dish. I’m running my first half marathon this weekend AND I subscribe to your blog. I ate a huge plate of Pasta alle Sarde yesterday (do you know that recipe?) It’s a pasta that everyone can eat, so gather your loved ones around the table, sit back and enjoy! Hello! Made this for dinner sans the porky goodness (vegetarian housemate) and with “tubed” basil (ergh, still winter here) instead of fresh, and no cheese because… we forgot to buy some. Thanks. I run and I cook and I truly believe that chickpeas and spaghetti are destined to be together. He sounds like a wonderful man and obviously raised a lovely person.). We’re all about exploring your tastes and trying new things, so we have many different globally-inspired bases for you to try – each one taking you on a powerful adventure. Not so much the running 26.2 miles. Such a nice dish and I think my little boys will like it too! Those with tons of energy have big appetites!! so, you know :) Not running the NYC marathon tomorrow (one day! Thought you’d like to know that you do, in fact, have some overlap — I’ve completed 2 marathons (including NYC), 3 half marathons and about 50 5k’s — and I cook from your site ALL.THE.TIME! Made a vegetarianized version of this tonight. This recipe is going into my forever pile. :). I prefer a chunky sauce that isn’t so… saucy. Runner, check, eater of all things buttery and starchy, check, early to bed…no check…..dishes….no, no, no check! It all balances out so nicely. I made something like this the other night with spinach and slices carrots. Oh, oops, missed the pancetta in the ingredients list…well, that won’t stop me from making it (without pancetta) anyway. I will most certainly make this again. I could certainly run to the kitchen to make this!! I’ve been making the rosemary version with pasta shells for years. Me and my friends all ran the marathon this weekend. But then again, I have another race on Sunday. This recipe looks awesome, and will be perfect after a long weekend run. The delicious food you get to eat at the end of it. We do not have any recommendations at this time. This looks fantastic – love that it has chickpeas in it too! The monkey is getting awfully cute, and I think you’re almost as cute as he is! It was *still* super dry (I also don’t care for super saucy pastas, so I was a bit nervous to double the sauce). I used 8 oz of pasta because I like my pasta with lots of sauce to mop up with bread (talk about carb loading), but there was too much sauce. To be honest, I was a little short on time and feeling a little lazy after a full day of running after the little one, so I skipped the pancetta, but it still turned out nicely. The hubs will be running in San Antonio this weekend. I am a marathoner + I typically enjoy washing dishes + my bed time is 9:00. Oh, and add me to the list of people who run long distances at times and still love your blog to bits. Will definitely file this one away for the week before my next (half) marathon. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. I made this, but added brussel sprouts and used shell pasta. Its not exactly the same obviously but its a good alternative.It will be four meals of pasta for me and I do think its worth the price. You already know that boundaries only exist in your mind. :-), I’ll bet your muscles have got glycogen to spare today, Deb! This looks one looks delicious. Yay! And I read your blog a ton, and I think a lot of my running friends use your recipes!! I would double the sauce, especially a sauce like this. We love your recipes. and, btw… I run so that I can eat exactly how I want to. Too bad my marathon season is done for the year; this is recipe will become part of my running menu. And half marathons every other weekend on my own, just for the heck of it. I think that you could do with a few pics to drive the message home a little bit, but other than that, this is great blog. Strictly vegan/vegetarian. Not running the marathon, but I think you might be surprised at how many people who do run marathons also read your blog. And yet, I know a handful of people running this weekend that love good cooking as I do, despite the fact that we obviously have nothing else in common. If you're looking for a non-traditional pasta that mimics the real deal, this is a pretty good option. I’m allergic to gluten, eggs, and dairy, but I could eat chickpeas and pasta all day long, so I’ll definitely try this soon. Looking forward to following your blog! thanks very much! In a blender or food processor, combine remaining chickpeas with chicken stock and pulse a few times until chickpeas are chopped. Well, I think I’m the only person who messed this one up! For the thrill. Same question as Hillary (#20). Moral of the story is that I think 12 oz of pasta is the perfect amount for the sauce. Chickpeas are my favorite bean! I’d been eye-balling this recipe since November. So your recipes fit perfectly into my training regimen, keep ’em coming! And I food blog. I run so I can eat – i even have a headband that says it, which I wear while completing half marathons. Too tired. I just ran the Chicago marathon and have signed up for another half marathon this April. Regardless, I LOVE your blog and have no need for an excuse like “carb-loading” to make a dish that looks and sounds this delicious. Next up…your pasta dish thank you. Find answers in product info, Q&As, reviews. i would never be able to make it that long, but i applaud those who can! We noticed that it got kind of "slimy" after cooking, but it tasted great. You’ve yet to lead me astray on a recipe. I read your blog! For additional information about a product, please contact the manufacturer. :), …You kill me! The recipe was easily doubled using a 28-oz can of tomatoes and 2 cans of chickpeas. Explore Cuisine invented a smarter way to pasta with plant-based, organic ingredients. It looks wonderful! I’m not sure I can call myself a marathoner yet, though. I’m starting training for a half marathon next April and the reason I’m doing it? Each serving is loaded with 11 grams of plant-based protein and 5 grams of fiber, making it a healthy alternative. I love chickpeas and pasta. I get super excited every time I see any recipe with chickpeas. Not to mention, this recipe looks fantastic. But we enjoyed it, just the same. This looks awesome. Fun fact: best post-race drink: chocolate milk:-D. Ah, it was a year ago I discovered this site,, as the salted brown butter Rice Krispie treats were the very first thing I ever saw on your blog. The good news is that really, no one does dishes for fun (although going to bed early sure is fun! Same as running a marathon. I made this Friday night with extra pancetta (my three-year-old is allergic to dairy, so I thought–add a bit more of the other good stuff). 1/2 cup chicken stock Please choose a different delivery location. A good part of why I do it is to eat whatever I want, in whatever quantity I want! I love pasta a la ceci and will look forward to trying your recipe :). I am so gonna make this. I love food blogs AND long-distance running. Mmmm….I’m trying this tomorrow. Highly recommend. He hasn’t run the NY marathon yet, but it’s on his bucket list. Now off to bed … Yawn. Your question might be answered by sellers, manufacturers, or customers who bought this product. I run to take care of my food habit :-). This is EXACTLY what I need to make tonight. :). But I’ve got to say, I’ve been a fan of tons of sauce on my pasta for years. USE YOUR NOODLE - Explore Cuisine Organic Chickpea Spaghetti is lower in carbohydrates than traditional pasta. This looks yum. I run marathons all the time and regularly run ultras up to 100 miles. Reviewed in the United States on November 27, 2018. First published November 5, 2010 on smittenkitchen.com |, Spaghetti with Swiss Chard and Garlic Chips, Lemon-Ricotta Pancakes with Sauteed Apples, http://itinerantfoodies.com/2009/08/18/cant-take-the-heat/, http://thebrokenstomach.blogspot.com/2009/01/pasta-with-chickpea-sauce.html. Call it lazy. and we ended up throwing away about half. :). Nothing quite like 26.2 miles to work up an appetite and the feeling of deserving large quantities of junk. Consistency was a lot like spaghetti, without the overload in carbs, and it had a good flavor. Despite the fact that I’m someone who finds over-sauced pasta dishes unforgivable, I still wanted almost twice what this recipe called for. So I subbed bacon. Warm the olive oil in a large pot over medium heat. Mine. 1 14-ounce can tomatoes, chopped Probably my new favorite pasta dish. 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