The vegetarian crowd is gonna dig this, I think.
(You with me here, Mavis? Kitty? How about you, Miss Glodes?)
Not only are chickpeas high in protein, meaning that this is a pretty damned solid dinner entree nutrition-wise. But it's also a super tasty and satisfying dish. A lot more so than those bland-as-hell (afterthought) pasta concoctions that I see so many restaurants passing off as legitimate menu choices for non-meat eaters.
No kidding, I am craving a bowl of this stuff right now. It really is that good.
Almost as appealing is how easy it is to make. All I did was prepare an aglio y olio sauce, but with a good dose of hot pepper and, of course, the chickpeas. Hell, I even used the canned chickpeas, that's how fast it all came together.
I keep telling you people that I am a simpleton. Perhaps now you will believe me.
Pasta and chickpeas
4-6 garlic cloves, chopped
4 anchovy fillets
1 hot pepper, chopped
extra virgin olive oil
1 can chickpeas, drained and rinsed
1/2 lb. rigatoni (or pasta of your choice)
1/2 cup (or more) well-salted pasta water, reserved from rigatoni
In a large pot of well-salted water, cook the pasta until almost done (remember to reserve some of the water).
Saute the garlic, anchovy and pepper in an ample amount of the oil until soft.
Add the chickpeas and saute until warmed through, about five minutes.
Add the cooked pasta to the pan, as well as the 1/2 cup of water, and cook at a high heat for about two minutes more, then serve.