PASTA AND CHICKPEAS WITH PLENTY OF PARSLEY AND GARLIC

PASTA AND CHICKPEAS WITH PLENTY OF PARSLEY AND GARLIC image

Yield 4 Servings

Number Of Ingredients 11

1 tablespoon olive oil, plus extra to finish
1/2 large onion, diced
A few pinches of 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
Sea salt and freshly ground pepper
3/4 pound whole wheat pasta shells
Freshly grated Parmesan
Grated lemon zest (optional)

Steps:

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 Hakes. 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. 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 freshly ground pepper. Grate some cheese over the top and serve with additional pepper flakes.