Chickpea and Potato Stuffed Pasta
So you’re down to the nitty gritty on groceries in the house. It’s five million degrees outside, making the normally reprehensible task of going to the market carry the added risk of spontaneous combustion. It’s time to get creative. I wanted to stuff pasta with something, but I only had lasagna noodles. As for the stuffing, I could only produce potatoes and garbanzo beans and some leafy greens. Meager beginnings, at best. The end result however was delicious, with seasonings and flavors that evoke Indian Cuisine. When I’m better prepared, I’ll try this out with puff pastry.
Assemble the Following:
- 1 Large Potato, diced
- 2 C. Cooked Garbanzo beans
- 1 Clove Garlic, minced
- 1/4 C. Red Onion, diced
- 1/4 C. Red Pepper
- 1/2 C. Cilantro
- 2 TBSP Olive Oil
- Dried Ginger, to taste
- Dried Cumin, to taste
- Dried Parsley Flakes, to taste
- Salt and Pepper
- 2 Lasagna Noodles, fully cooked
Do this with it:
- Sauté the potatoes, pepper, garlic and onion in olive oil until tender. Drain and reserve the oil.
- Combine spices garbanzo beans, cilantro and sautéed potatoes, garlic and onion in a mixing bowl and mash until smooth and well combined.
- Lay noodles flat on the work surface and spoon 1 TBSP of the stuffing onto the ends of the noodles.
- Roll noodle ends over stuffing, add more stuffing and continue to roll making a spiral.
- Heat the reserved oil and fry the noodle spirals, turning regularly until crisp on the outside.
- Plate with fresh vegetables, or slice into sections to serve as an appetizer.
This would also make a really nice ravioli or shell pasta stuffing. Additionally I found that if you add all purpose flour to the stuffing mix, you can fry it into little balls or patties.