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)