Recipe: Pasta with Chickpeas and lots of Parsley

31 Jan

Another winner from Deborah Madison’s Vegetarian Suppers.  I’ve make this recipe several times and am always amazed at how easy and delicious it is.  We didn’t have sage, so I left that out and topped each serving with a fried egg for extra protein.  A great way to use up lots of parsley.


  • 1 T olive oil, plus extra to finish the dish
  • 1/2 large onion, diced
  • a few pinches of red pepper flakes
  • 1 15 ounce can chickpeas, liquid reserved
  • 1 big bunch of flat-leaf parsley, the leaves stripped from the stems
  • 3 large garlic cloves
  • small handful of sage leaves
  • sea salt and freshly ground peper
  • 3/4 pound whole wheat pasta shells
  • freshly grated Parmesan

Bring a large pot of water to boil for the pasta.  Heat the oil in a wide skillet and add the onion or shallot and pepper flakes. Cook for a minute or two then add the chickpeas. As they warm, chop parsley, garlic and sage together so that they form a nice melange. Toss 1/3 of that mixture into the pan. Season with salt and pepper, add a little chickpea broth to the pan and cook on low heat. Add liquid as it cooks down.

Salt the pasta water and cook the pasta. When it is done, drain and toss it with the chickpeas, the rest of the parsley, garlic and sage mixture and the extra olive oil you were supposed to remember. Taste for salt and season with freshly ground pepper. Grate some Parmeson over the top and serve with additional pepper flakes.


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