Thunder and Lightning
photo by Bora Y.
- Ready In:
- 32mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 2 garlic cloves, minced
- 2 cups chickpeas, cooked (garbanzo beans)
- 1 tablespoon fresh sage, minced
- 1 cup chicken broth (more as needed)
- 1 1⁄2 teaspoons cracked black pepper
- 1 lb orecchiette (little ears)
- 2 tablespoons butter
- salt
- 1⁄4 cup parmesan cheese, grated (more as needed)
directions
- Saute garlic and chickpeas in olive oil over high heat until chickpeas begin to pop. Add sage, broth, and pepper. Lower heat and reduce broth by one-fourth.
- Cook pasta al dente and drain. Place in a large bowl and toss with butter. Add chickpeas and broth; toss well. Add salt to taste and 1/4 c Parmesan cheese. If pasta seems too dry, add more broth to taste. Serve with additional Parmesan cheese.
- You can use one 16-oz can of chickpeas and 1 ts dried sage instead of the fresh versions if you like. Orecchiette pasta works the best as the chickpeas snuggle into the hollows perfectly.
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RECIPE SUBMITTED BY
By day, I'm a web geek, but at night, I pursue low-tech pleasures, like real food, books made from real trees (not electrons), and textile arts (quilting, crochet, and beadwork).