Chickpea Mushroom Spread

In my last post, I shared a recipe for gambas al ajillo inspired by my meal at Solea.  The other thing I was dying to try at home was Solea's chickpea spread, which they bring at the beginning of the meal with a basket of crusty bread.  It's really delicious!  I could tell it had chickpeas in it (plus, it was adorably garnished with one whole chickpea), but I couldn't tell what made it so much richer, and so different from, hummus.

Luckily, our waiter didn't mind telling us the other key ingredient--porcini mushrooms!  I had never cooked with them before, and they smelled really funky before they were reconstituted.  But, it was worth it.  I was rewarded with this hearty dip, which I think is just as good as what I had at Solea.

Ingredients (makes about 1 1/2 cups):

1 15 ounce can of chickpeas, rinsed and drained
Juice of half a lemon, or to taste
Salt to taste
1/2 cup plus 1 teaspoon olive oil, plus more for serving
1/4 ounce dried porcini mushrooms
Paprika for serving, optional

Place the porcini mushrooms in a small bowl, and pour in very hot water to cover.  Let sit for 30 minutes.  Drain, reserving the soaking water, rinse, and pat dry.

Heat 1 teaspoon of olive oil in a small skillet over medium heat, and saute the mushrooms for about five minutes.

In a food processor, combine the chickpeas, lemon juice, salt, and mushrooms.  Turn the processor on and add the half cup of olive oil in a steady stream (you can use less oil and more mushroom water if you'd like).  If the spread seems too dry, add the mushroom soaking water a tablespoon at a time and process until smooth.

Taste for seasonings and adjust if needed.  Drizzle with olive oil and sprinkle with paprika, if desired.  Serve with crusty bread or vegetables for dipping.

Linguine Rustico with Whole Cloves of Garlic

I love pasta!  Here is a delicious, vegan pasta dish that is not for the faint of heart.  It's filling, packed with flavor and the perfect amount of spice, and easy to make.  The chickpeas make it hearty and satisfying, and the garlic cloves are mellow and almost sweet after simmering to golden perfection in the olive oil.

Ingredients (serves 2):

1/4 cup olive oil

25 cloves of garlic, peeled

8 ounces linguine

1 15 ounce can chickpeas, rinsed and drained

1/2 cup tomato sauce (I used Goya Spanish style tomato sauce)

1/3 cup white wine (I used chardonnay)

Salt and freshly ground black pepper to taste

Pinch or two of crushed red pepper flakes, to taste

2 tablespoons chopped fresh parsley, plus more for serving

Heat the olive oil in a large skillet over medium heat.  Add the garlic and cook, stirring occasionally, until the garlic is soft and well-browned on all sides, 20-25 minutes.  This part can't be rushed.  I promise that after this step, the rest of the dish comes together quickly.

Meanwhile, cook the pasta until al dente and drain, reserving about a cup of the cooking water.

When the garlic is browned, raise the heat to medium high and add the chickpeas with a sprinkle of salt and pepper.  Cook for 2-3 minutes, then stir in the tomato sauce.  After 2-3 more minutes, add the wine.  Let it bubble away for a minute or so.

Toss the pasta with the sauce, adding pasta water as needed.  Add salt, pepper, and red pepper flakes to taste.  Stir in the parsley and serve hot, topped with a little more parsley.