This pasta is adapted from Deborah Madison’s Vegetarian Cooking for Everyone. It’s tasty. In a nutshell…
~cook 2 cups pasta shapes according to package directions.
~meanwhile sauté a medium sliced onion in 2 tsp. extra virgin olive oil (my pan got a bit hot and it browned 😦 ) until softened. Add in a large pinch of dried chili flakes, and a decent sprinkling of dried sage. Add in 2.5 cups cooked chickpeas (or 1 19oz can, drained and rinsed), turn off the heat and warm through.
~Once the pasta is cooked, drain it, and stir in the chickpea mixture.
This recipe would be even more delicious had I been able to use fresh sage sizzled in extra virgin olive oil at the end of cooking as per the original recipe, and had I used the full amount of olive oil the recipe called for. The dish looks pasty and pale in the photo – too much natural daylight? Very very yummy though.
Tasty sides are some carrot and cucumber sticks. Snack is a baby orange, and the makings of a Larabar – almonds, chocolate chips, and dried dates.