Pasta with Chickpeas

This is another one of those recipes where the well-stocked pantry pays off. I came back from the gym hungry for pasta, but none of the recipes I had chosen for the week were pasta. What to do? Raid the pantry, of course. And the Mark Bittman recipe collection.

If you feel like something spicy, cheap and simple, this is the recipe for you. Chances are you already have all the ingredients on hand - and if you don't, substitute freely. That's what it's all about! But the recipe as it is has loads of flavor, a variety of textures, and oodles of nutrients. It's pretty hard to go wrong with this one.

Pasta with Chickpeas
adapted from Bittman's How to Cook Everything Vegetarian
serves 3

INGREDIENTS:

salt
1/2 pound whole wheat penne (or other short pasta)
1 large clove garlic, minced or pressed
1/4 teaspoon cracked red pepper flakes
2 tablespoons EVOO
1 cup cooked chickpeas (canned is fine; rinse first)
1/4 cup chopped flat-leaf parsley

DIRECTIONS:

1. Bring a medium pot of water to a boil and salt it. Cook the pasta according to package directions, until just al dente. Reserve 1/4 cup of the pasta cooking liquid and drain the pasta. Return it to the pot.

2. Meanwhile, warm the oil, garlic, and red pepper flakes in a small skillet over medium heat. When the garlic starts to sizzle, reduce heat to medium-low and stir in the chickpeas. Cook, stirring occasionally, until garlic is puffed up and just browned, and chickpeas are warmed, about 4 minutes.

3. Toss the pasta with the garlic/chickpea mixture and stir in the parsley. Serve.

Easy does it. Enjoy!