Chickpea & Fiddlehead Fern Pasta


It’s a safe bet that any solo post from Jim with either:

A. Feature chickpeas

B. Feature a vegetable/grain that I have never used before.

He hit both these marks in this surpisignly yummy pasta dish. It seems really simple, but Jim always adds something extra to make it a little more complicated (he has a tendacy to drizzle evereything with brandy and light it on fire-cool to watch, delicious to eat). This recipe is great and it inspired me to try a fiddlehead ferm recipe of my own. Stay tuned!

1 lb whole wheat pasta of your choice, cooked

1/2 lb fiddlehead ferns

1 1/2 cups cooked chickpeas

1 cup onions, sliced

1/4 cup fresh parsley, chopped

6 cloves garlic, minced

Juice of 2 lemons juice, divided

4 tbsp olive oil(we used a little more when the dish was done, to add a little moisture)

3 tbsp vegetable broth

2 tbsp white wine

1 cayenne pepper, minced

1 tsp sea salt

3/4 tsp black pepper

  • In a frying pan, saute chickpeas, garlic, cayenne, juice of 1 lemon and 2 tbsp oil over medium heatf for 5 minutes
  • After 5 minutes, add white wine and cook for 2 more minutes, stirring continuously
  • After cooked, pour into a mixing bowl and toss with pasta, parsley, sea salt and black pepper
  • In another frying pan over medium heat, cook onions in 2 tbsp olive oil for 5 minutes
  • Add fiddlehead ferns, veggie broth, white wine and juice of 1 lemon and cook for 2 or 3 minutes
  • Add this mixture to pasta and chickpeas and toss again before serving



About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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