Delicious dishes.

Pasta and Chickpeas with Plenty of Parsley and Garlic

1 tablespoon olive oil, plus extra to finish

1/2 large onion, diced

a few pinches of hot red pepper flakes

1 and 1/2 cups cooked chickpeas or 1 15-oz can, liquid reserved

1 big bunch of flat leaf parsley, leaves stripped from stems

3 plump garlic cloves

small handful of sage leaves

sea salt and fresh ground pepper

3/4 lb whole wheat pasta shells

freshly grated parmesan

1. Bring a large pot of water to a boil for the pasta.

2. Heat the oil in a wide skillet and add the onion and pepper flakes.  Cook for a few minutes, then add the chickpeas.  While they're warming, chop the parsley, garlic, and sage together, then toss a third of it into the pan.  Season well with salt and pepper, add a little water or chickpea broth into the pan, and cook slowly, adding more liquid as it cooks away.

3. Salt the pasta water and cook the pasta.  When done, drain and toss it with the chickpeas, the rest of the parsley mixture, and extra olive oil to taste.  Taste for salt and season with pepper.  Grate some cheese over top and serve with additional pepper flakes.

*Notes:  The first time I made this, I didn't have the pepper flakes and substituted cayenne.  Super spicy, but good that way too!  It would probably also be good with some balsamic vinaigrette.

{Photo credit: ruthhelen.  Recipe from Deborah Madison's wonderful cookbook,  Vegetarian Suppers from Deborah Madison's Kitchen}