50 Pastas Garlic Chickpea
  • 8 Garlic Cloves, sliced
  • ⅓ Cup Extra Virgin Olive Oil
  • 2 (15oz) cans of Chickpeas, drained, rinsed and patted dry
  • Salt
  • Red Pepper Flakes
  • ½ cup of pasta water
  • 1 lb Rigatoni noodles
  • 6 Cups Arugula
  • Zest of 1 lemon
  • Parmesan cheese (for garnish)
  1. 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!
Recipe by janie-jean at https://janie-jean.com/2014/10/06/50-pastas-garlic-chickpea/