Why is it important to cook the garlic to a 'dark shade of toffee'?

Cooking the garlic to a dark toffee shade develops a deep, sweet, and fragrant flavor, preventing bitterness and adding a unique richness to the dish, as highlighted in the first step.

Can I skip toasting the almonds separately?

While you could add them untoasted, toasting the almonds in a separate pan with a bit of oil, as instructed in step 4, enhances their nutty flavor and provides a more satisfying crunch.

What kind of mixed greens work best for this linguine?

The recipe calls for 1 1/2 cups of chopped mixed greens, which can include varieties like spinach, kale, or Swiss chard, chosen for their ability to wilt down and integrate well with the pasta.

How can I adjust the spiciness of this dish?

The recipe uses 1 teaspoon of red pepper flakes. You can easily reduce this amount for less heat or increase it slightly if you prefer a spicier kick, adding them in step 1.

How should I store leftover Linguine With Greens and Chickpeas?

Store any leftover linguine in an airtight container in the refrigerator for up to 2-3 days. For best results, reheat gently on the stovetop or in the microwave.

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Linguine With Greens and Chickpeas
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A vibrant bowl of linguine with wilted greens, chickpeas, and fragrant toffee garlic, topped with golden toasted almonds.

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Linguine With Greens and Chickpeas [Vegan]

Dairy Free

Vegan

This is a great weeknight pasta dish that is healthy, hearty, and crunchy (thanks to the almonds).

Ingredients You Need for Linguine With Greens and Chickpeas [Vegan]

41/2 tablespoons extra virgin olive oil
4 pods of minced garlic
1 teaspoon coarsely ground cumin
1 teaspoon red pepper flakes
11/2 cups of chopped mixed greens
¾ cup of cooked chickpeas
8 oz dried linguine (cooked per the directions on the package)
1 teaspoon salt or to taste
¾ cup of coarsely chopped almonds

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How to Prepare Linguine With Greens and Chickpeas [Vegan]

Heat the about 4 tablespoons of oil in a large pan and add in the garlic and gently cook the garlic for about a minute or two, until the garlic is fragrant and turns into a dark shade of toffee. Watch this as garlic moves from delicious to burnt within seconds.
Add in the cumin and the red pepper flakes and stir well.
Add in the greens and cook until they wilt.
Stir in the chickpeas and the cooked pasta and mix well.
In a separate pan, heat the remaining ½ tablespoon of oil and add the almonds and stir lightly for a couple of minutes to allow them to gently toast.
Mix in the almonds and serve with the pasta.

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Comments:

Steve Claas says:

February 10, 2014 at 3:47 am

Why so much oil?
Don Baxter says:

February 9, 2014 at 11:08 pm

Meat. Meat. Meat meat. Where’s my meat