Pronounced “pasta cheech,” this is a quick, easy, and satisfying weeknight dinner. You probably have all the ingredients on hand.
1 can organic chickpeas, rinsed and drained*
3 T extra virgin olive oil
4 cloves garlic, minced
1/2 t red pepper flakes
1 T herbes de Provence
1/2 cup flat leaf parsley, minced or 2 T dried parsley
1/2 t salt
freshly ground pepper
1 lb package of pasta – either conchiglia or farfalle (Montebello organic recommended)
Bring water to a boil, add 1 T salt and cook pasta according to the package directions.
In the meantime, heat olive oil over medium heat and saute garlic until it just begins to take on color. Add the hot pepper flakes, herbes de Provence, parsley, salt and pepper, and cook for another two minutes, stirring frequently.
Add the chickpeas and continue cooking while the pasta cooks. Stir occasionally. Add some water from the pasta, a few tablespoons at a time, if the chickpeas look dry.
When the pasta is al dente, drain and add it to the chickpeas and mix well.
Serve hot with garlic bread.
Left over pasta ceci is delicious when heated in a nonstick frying pan with a little more olive oil.