Cheap And Easy: Chickpea Pantry Pasta

by admin on March 8, 2007 · 4 comments

Even when my cupboard is at its barest, I have some spaghetti or linguine and a can or two of chickpeas. I have these ingredients when stocks are low because I buy them as much as other pastas and beans, but end up neglecting them. My go-to pastas are usually tubular, and among the canned beans, I reach first for red, black and white.

I’m always glad to see the long noodles and chickpeas lingering back there, though, since that means it’s been a while since I’ve made the simple dish they’re there for: chickpeas sautéed in plenty of olive oil with a sprinkling of red pepper flakes, then tossed with linguine and showered with freshly grated parmesan.

Recipe: Linguine With Chickpeas And Parmesan (Cookthink)

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Meta Calder November 7, 2007 at 4:55 pm

Made it last night. Not bad and very easy. Also cheap and meatless. Thanks.

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