soak a whole pound of
chickpeas for extra chickpeas
and aquafaba
source, 4 servings
oil: 1 c small tomatoes, 1/2 c olive oil, tiny can tomato paste, 2 T smoked paprika, 1/2 t kosher salt; pasta: 1 lb fettuccini, cooked al dente, tied into 8 nests; 2 T olive oil, 1 c dried chickpeas soaked overnight in 2 inches of water & 1/2 t soda, drained; 1/2 t soda, 2 t minced garlic; toppings: parsley, lemon
oil: char tomatoes in a dry pan, add rest, simmer 15 minutes, stand; pasta: fry nests in oil until golden, remove from pan; add peas & garlic to hot oil, cook 1 minute, add 4 c water, soda, salt, cook down 15 minutes or until peas are done; add pasta, top with sauce, parsley, lemon
