| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Beans & leg, Pasta |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 3 |
tb |
Parsley; chopped |
| 1/4 |
ts |
Red pepper flakes |
| 1 1/2 |
|
Cooked chickpeas; rinsed if canned |
| 9 |
oz |
Farfalle or orecchiette |
|
|
Salt and freshly milled pepper |
| 3 |
tb |
Mixed Parmesan and pecorino Romano; freshly grated |
| 1/2 |
c |
Bread crumbs; crisped in olive oil or toasted in the oven |
INSTRUCTIONS
Warm half the oil in a large skillet with the garlic, parsley, and
pepper flakes. Add the chickpeas and 1/2 cup water and simmer gently
over medium heat.
Meanwhile, cook the pasta in plenty of salted boiling water until al
dente. Drain and add it to the chickpeas. Toss, taste for salt,
season with pepper to taste, and add the remaining oil.
Serve covered with a sprinkling of the cheeses and/or the toasted
bread crumbs.
REG 4 shared by Gerda Shank, Massachusetts, USA
NOTES : Nothing could be quicker to make than this dish, and since
it's quite likely you already have chickpeas and pasta and good olive
oil on hand, it makes a great last-minute supper.
Recipe by: Deborah Madison, "Vegetarian Cooking for Everyone"
Posted to EAT-LF Digest by KSBAUM@aol.com on Dec 10, 1998, converted
by MM_Buster v2.0l.
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