50 Pastas Garlic Chickpea
I could not get out of bed this morning. Let’s face it…it’s MONDAY…why is this day the hardest one to face?
Well before we get wrapped up in the “Monday Blues” let’s give ourselves something to look forward too at the end of the day like this Garlic Chickpea Pasta.
It’s easy, light and I bet you have most of the ingredients in your pantry right now. No worries, I know Monday’s are exhausting…Janie-Jean’s got your back we’ll get through it together!
Brown the chickpeas in the olive oil over medium high heat. WORD OF WARNING- be sure to pat the chickpeas dry! If they aren’t you’ll be dodging sprays of hot oil…I hate it when food fights back!
Once the chick peas are browned add in your garlic clove slices and cook those till they are a nice golden brown. Meanwhile, start cooking your rigatoni according the package instructions. Reserve ½ a cup of pasta cooking water and drain the rest.
Add the pasta water to the chickpea mixture and allow it to reduce by half. Toss in the arugula and lemon zest until well coated with the sauce. Pour mixture over the cooked noodles and toss together. The garlic flavor permeates the sauce and the texture of the browned chickpeas is delightful!
This is the beauty of simplicity!
In a flash, dinner is ready and Monday’s don’t seem so bad anymore…ok ok….at least dinner is ready!
Paired with a delicious salad starring Parsley and an exotic Tahini Lemon dressing this dinner will transport you to your happy place where the “Monday Blues” can’t find you!
Stay tuned…next time we’ll dissect this delightfully satisfying salad…Parsley’s not just for garnish anymore! Til then, let’s raise a glass and a fork to toast the beginning of a new week! May it be full of wonderful surprises, delicious food and love…LOTS of love!
Love you friends…CHEERS!!
- 8 Garlic Cloves, sliced
- ⅓ Cup Extra Virgin Olive Oil
- 2 (15oz) cans of Chickpeas, drained, rinsed and patted dry
- Red Pepper Flakes
- ½ cup of pasta water
- 1 lb Rigatoni noodles
- 6 Cups Arugula
- Zest of 1 lemon
- Parmesan cheese (for garnish)
- Heat the Olive oil over Medium-high heat then add the chick peas. Cook the chickpeas until they are brown. Once browned toss in the garlic slices and cook until the garlic turns golden. Meanwhile cook the Rigatoni according to the package. Reserve ½ cup of pasta water and add that to the garlic chickpea mixture. Cook until reduced by half. Toss in the arugula and lemon zest then pour over the cooked rigatoni. Mix together thoroughly and serve with a sprinkle of Parmesan cheese if desired!