My Quaran-Time Kitchen Ep 1

Pasta with Chickpeas

Welcome to my FIRST Quaran-Time Kitchen! This recipe is inspired from Bon Appetit’s Andy Baraghani making something like this. Very vague approximation, but also, because how do they do these things!

That is the inspiration for all my cooking really, a) how do they do that, and b) how far back can I peel the ingredient list.

I love going back to the brass tacks of any and every ingredient, I’ll do the dough, the pickling, the saucing, anything that comes in a jar, I want to make and see.

For this recipe, I did make the pasta, but I don’t have a roller, so it is a work in progress type pasta. If you intend to follow this recipe, be prepared to have a good rolling surface, or two sheets of parchment, between which you will do the rolling.

DO BEFORE

Boil chickpeas in salted water and keep aside.

Here’s the recipe!

Dough

3 large eggs, beaten to blend

2 cups all-purpose flour

1 tablespoon olive oil

1 teaspoon salt

Knead knead knead.

SHOW YOUR INDIAN ROTI SKILLZ!!

Rest it in clingfilm for 30 minutes. This step is ridiculously important because gluten is the stretchy thing and it needs to rest and bond with the liquid so that you can roll it out.

IMPORTANT: REST THAT DAMN THING.

Cling and freeze, if you intend to store. I kept mine in the fridge and it got green and mouldy.

Sauce

I used a bunch of pureed tomatoes, in fried onions and garlic. Then seasoning per feels really.

Maybe I should attempt giving you a better idea at the recipe.

Heat olive oil in a pan

chuck in 10 smashed cloves of garlic

(SMASHED, not chopped, not anything else, they have to be crushed)

2 chopped onions

Sauté till translucent

Add 4 pureed tomatoes

Cook till colour is dark

Add smoked paprika, red chilli flakes and salt.

(Non veg of choice goes in at this stage.)

Next step is put a heavily salted pot of water to boil.

Meanwhile, roll your pasta dough out as thin as you can, on a floured surface preferably, through a roller ideally.

Go as thin as you can, or make tiny rolly things and only when your water is at a heavy boil, toss the pasta you have made into the water.

They’re ready when they float.

Toss some boiled channa into that tomato business.

(Boil them before and take some extra to make hummus.)

When your pasta is boiled, chuck it into the tomato chickpea business, throw some leaves of your choice and call it a day.

Work on your intuition, taste taste taste, and add flavours according to what you like!

Okay I love y’all.