A guest blog today from Atlanta Mom!
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My husband and I will celebrate our 15th anniversary in September. During our engagement and early in our marriage, I scoured my mother-in-law’s cookbooks for recipes since I had no collection of my own. Few of those recipes remain in my cooking rotation—except one that I made on Monday night. We commented on how long I had been making this dish, and how much (remarkably) we still enjoy it. And even better—it is easy and at any given moment, you likely have what you need to make it in your fridge and pantry. Perhaps this is why it is still around…
Chick Pea Pasta
1 T. + 2 t. of EVOO
½ c. chopped onion (1 small)
1 garlic clove, minced
1 19 oz. can of chick peas, rinsed and drained
¼ t. dried oregano (or 1 t. fresh)
¼ t. pepper
¼ t. red pepper flakes
1 bay leaf
1 28 oz. can of diced tomatoes, with juices
2 c. penne pasta or bowties
1 t. grated parmesan cheese
Heat water for pasta. Heat oil in large skillet and sauté onions over med-low heat until tender, about 5 minutes. Add garlic and cook one more minute. Add chick peas, oregano, black pepper, bay leaf, and red pepper flakes. Crush at least half of the chick peas with a fork (leave some whole, depending on desired consistency/chunkiness), and heat through, about 5 minutes. Add tomatoes with juices (may want to add a little additional water). Bring to a boil. Reduce heat and simmer covered for 10 minutes.
Serve over cooked pasta and sprinkle with parmesan cheese.
Makes great left-overs (yum—eating it for lunch RIGHT NOW!), and also freezes beautifully. Happy eating!
