Pasta and Chickpeas

I love this combination of flavors-pasta, chickpeas, parsley, garlic, all heated up with some red pepper flakes. Wow! And the dish is so easy to make.  This recipe comes from Deborah Madison's cookbook Vegetarian Suppers. Ms. Madison is the queen of vegetarian cooking. 

1 tbl. olive oil, plus extra to finish

1/2 large onion, diced

a few pinches hot red pepper flakes

1 1/2 cups cooked chickpeas or 1 15 ounce can, preferably organic, liquid reserved

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

3 plump garlic cloves

small handful of sage leaves

salt and freshly ground pepper

3/4 pound whole wheat pasta shells

freshly grated Parmesan cheese

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

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 to the pan, and cook slowly, adding more liquid as it cooks away.

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 freshly ground pepper.  Grate some cheese over the top and serve. 

Serves 4

Notes: Ms. Madison suggests adding additional red pepper flakes at serving time but I think it is hot enough with this.  She also offers some additions-a few cut up garden tomatoes added at the very end or some grated lemon zest or mild ricotta or slivers of ricotta salata.