Chickpea Pasta

A while back I was stuck trying to figure out a better way to serve whole grain pasta.  Not that I don't like it but you know how it is switching from regular to whole wheat, quite the flavor and texture change.  This recipe really compliments the penne pasta and the chickpeas cook up with a lot of flavor.  You know its good when the picture has the steam rising off - we just couldn't wait for it to cool off for a pic so we can gobble it down!

Chickpea Pasta

Ingredients:

• 2 cups of whole grain penne pasta
• 2-3 Tbsp olive oil
• 6 medium cloves of garlic
• 1/2 cup roughly chopped fresh parsley (dry does not work here, must use fresh)
• 1/4 tsp red pepper flakes
• 1 (14.5 oz) can of diced tomatoes no salt added
• 1 (16 oz) can of chickpeas/Garbanzos
• 2 medium bay leaves
• pinch of salt
• 1/2 cup fresh parmesan  cheese

1. Drain and rinse the can of chickpeas in a colander.  If you have lots of loose chickpea shells place in a bowl of water and using a slotted spoon skim off the floating shells.  Place drained chickpeas in a small bowl with a paper towel on the bottom.

2. Place a colander on top of a bowl, open can of diced tomatoes and pour in colander.  Using a fork smash down each piece of tomato.  Save liquid for later.

3. Roughly chop the fresh parsley.  Peel skins off garlic and thinly slice.  Go ahead and put a large pot of water on the stove on high heat to get ready to boil the pasta in.

4.  In a large skillet heat the olive oil on medium heat.  Add the garlic, cook for about 30 seconds, then toss in the parsley and red pepper flakes.  Cook for about 1 minute.

5. Add the chickpeas, slightly crushed tomatoes, a pinch of salt, and the bay leaves.  Cook on medium heat stirring constantly until the chickpeas start to brown, about 8 minutes.  About 5 minutes into the cooking put the pasta in the pot of boiling water, cook till al dente. (this way it all finishes at the same time).

6. After the chickpeas and tomatoes cook down add the saved tomato juice and cook for about 5 more minutes.  Add a little of the pasta water if it looks like the liquid is getting completely cooked out.

7. When pasta is done drain and toss it in the skillet with the sauce, cooking for about 30 seconds.  Remove from heat and stir in the cheese.