Pasta & Chickpeas is a budget friendly meal that comes together in under 30 minutes.
It is actually a dish that I grew up on. As a vegetarian growing up, this dish was a favorite of mine. My mom would always cook it for us. Being a busy mom of four kids, she was always looking for easy ways to feed our family on a budget. Not only was this dish economical, but it was healthy too. Chickpeas are high in fiber, a great source of plant based protein and are rich in vitamins and minerals.
For this recipe I use the fusilli pasta from my pasta line. But you can use any pasta shape you want.
My pasta is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. Sourced from the stunning Mulino Organic Farm in the heart of Tuscany, our wheat is stone-milled for the highest quality. It is available right here on my website.
Pasta and Chick Peas
(Serves 4)
¾ Cup Olive Oil
6 Whole Garlic Cloves
¼ tsp. Red Pepper Flakes
2 13 oz. Jars, add with the juice of the jar
¾ tsp. Salt, plus extra for salting the pasta water
½ tsp. Pepper
1 lb. Fusilli
2 tbsp. Fresh Parsley, chopped
Grated Pecorino to taste.
Method
Boil some water for pasta. Once it begins to boil, add salt.
In a separate saucepan, saute garlic and olive oil, and red pepper flakes on a low flame until the garlic begins to cook through.
Once the garlic is cooked through, add in the chickpeas and combine. Sautée for about 5 minutes on low.
Season with salt and pepper.
Add in the fresh parsley. Combine well.
Remove the garlic. If you want you can mash up a few cloves and keep in the sauce.
Boil your pasta. When the pasta is almost cooked, remove about one and a half cups of the pasta water.
Drain the pasta and add it to the chickpeas. Slowly add in the pasta water to create a looser sauce. Finished with grated pecorino Romano and serve.