Pasta and Chickpeas

I'm sure this spontaneous healthy pasta meal I created a couple nights ago has a name, but I have no clue what a real Italian would call it.

Here's what I did:

Saute some garlic with olive oil (maybe about 1/4 cup) in a skillet.

Add a can of chickpeas after draining the chickpea liquid from the can.

Add a splash or two (about 1/2 cup) of white wine (always use wine you would drink, i.e., good wine).

Let simmer. Alcohol in wine will cook off. Sauce thickens a little.

Meanwhile, cook some pasta. I used the corkscrew kind (what kind of psuedo-Italian am I? - I don't even know what the pasta type is called!).

While pasta cooks, tear up some fresh basil leaves and throw them into the chickpea mixture. Add some freshly ground pepper and some sea salt to taste.

When pasta is done and drained, toss it with chickpea mixture in a big, pretty bowl and place it on your table while murmurming "MMmmm....ahhhh....I think you'll like this," to your spouse and kids.

Serve with fresh parmesan, a salad and a glass of wine from the open wine bottle if you like.

P.S. My spouse and kid liked it!

Submitted by:

Ann Zuccardy, Vermont Shortbread Company

Custom Search

Talk to Us! Submit a Recipe!

We look forward to hearing about your latest culinary creations, as well as getting ideas and feedback about the website. Please direct your comments and submit your recipes to: