Pasta and Chickpeas with plenty of parsley and garlic
This is one of the simplest dishes you can make. The pasta and chickpeas are tossed with a big lively bunch of parsley thats been chopped with lots of garlic and sage. For pasta, I like the organic whole wheat shells made by Bionaturae in Italy. Its flavor is not grimly healthy, but it is robust enough to stand up to the chickpeas. There are lots of ways to play with this dishsee the variationsand its vegan if you dont add the cheese. A Primitivo from Puglia, or its cousin, a Zinfandel from Sonoma, would be a good wine to serve.
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
1 tablespoon olive oil (plus extra to finish)
1/2 large onion, diced
pinches (a few) of hot red pepper flakes
1 1/2 cups cooked chickpeas (or 1 15-ounce can, preferably organic, liquid reserved)
1 big bunch of flat-leaf parsley (the leaves stripped from the stems)
3 cloves (plump) garlic
leaves (small handful) of sage
sea salt and freshly ground pepper
3/4 pound whole wheat pasta shells
freshly grated Parmesan
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 6.4 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 158.3 mg
- Total Carbs: 84.2 g
- Dietary Fiber: 12.8 g
- Sugars: 3.8 g
- Protein: 18.5 g
- In summer, cut up a few garden tomatoes and add them at the vary end.
- Enliven the dish with some grated lemon zest.
- Dark green (Le Puy) or black (Beluga) lentils are delicious here. If you have some cooked add them to the chickpeas or use them in their stead.
- Mild ricotta or more pungent slivers or ricotta salata are both good in this pasta.