DAMARIS PHILLIPS - Chickpea Alla Bourbon Recipe
Chickpea Alla Bourbon
An Italian dish based on pasta alla vodka, but replaces the vodka with bourbon for a Kentucky twist! This easy weeknight vegetarian meal comes together fast with pantry staples, pasta and chickpeas.
4 Servings
30 Minutes
INGREDIENTS
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2 Tbsp extra virgin olive oil
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1 diced yellow onion
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2 Tbsp chopped garlic (3 cloves)
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1 (28 oz) can crushed tomatoes
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¼ cup bourbon
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¼ -1 tsp red pepper flakes (optional and depending on how hot you like it)
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1 cup heavy cream or unflavored oat milk
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1 (14 oz) can drained garbanzo beans
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½ cup finely shredded parmesan cheese, plus more for serving
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½ cup chopped fresh herbs (basil, parsley, oregano)
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12 ounces pasta of choice, cooked (I like rigatoni)
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salt and pepper to taste
INSTRUCTIONS
To a large dutch oven, add your olive oil and heat over medium. Once the oil is hot, add the onion and sauté until tender, about 3-4 minutes. Add the garlic, tomatoes and red pepper flakes. Turn off the heat and add the bourbon.
Turn the flame back on and add the cream and garbanzo beans, and cook for 5-6 minutes until the flavors have combined and the beans are warmed through.
Add the pasta, cheese and fresh herbs, and toss to combine. When the pasta is evenly coated, taste and season with salt and pepper as needed.
Serve immediately garnish with extra cheese.