We're all about the one-pot dinners, but we had not found a one-pot pasta that we were happy with—until we tried the Moroccan linguini at Timna in NYC. Chef Nir Mesika makes a rich stew of chickpeas and freekeh, and then throws in dry linguini to soak up the stew and turn it into a rich, creamy sauce for pasta.
If you haven't cooked with freekeh before, it's time to give the ancient grain a try. It's roasted green wheat that when simmered for hours turns into tender, chewy pearls. It adds the perfect bite to contrast the chickpeas and pasta in this dish.
The stew itself takes a little bit of time, but you can make it the day before or even freeze it for a future meal. Just bring the stew back to a boil, then add the pasta, and in 20 minutes, dinner is ready.
Moroccan LinguiniRecipe adapted from Nir Mesika, Timna, New York, NY
Yield: 4 to 6 servings
Prep Time: 25 minutes, plus overnight soaking time
Cook Time: 2 hours and 15 minutes
Total Time: 2 hours and 40 minutes, plus overnight soaking time