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This is one of my favorites for a quick dinner. It is simple and really yummy! This recipe is adapted from Vegetarian Suppers by Deborah Madison (one of my favorite cookbooks!).

olive oil

1 onion, diced

1/4 tsp hot pepper flakes

2 cups cooked chickpeas

1 bunch flat leaf parsley

3 cloves of garlic

small handful of sage leaves

salt and pepper

3/4 pound whole wheat pasta (i like using chiocciole- it’s like giant macaroni)

Cook the pasta in a large pot. While the pasta is cooking heat the olive oil in a big skillet and add the onion and pepper flakes.  Cook for a few minutes, then add the chickpeas.  After a few minutes, add the parsley, garlic and sage (leave some for garnish).  Season well with sea salt and pepper.  Cook for a few minutes, adding some broth or chick pea water if needed.

When the pasta is done, drain well and toss with the chickpea mixture, adding a little extra olive oil.  Yum!

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