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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This Italian pasta dish is named for its ingredients: fried chickpeas (the thunder) and lots of black pepper (the lightning). It's meatless, but not vegetarian. Ingredients:
1/4 cup olive oil |
2 garlic cloves, minced |
2 cups chickpeas, cooked (garbanzo beans) |
1 tablespoon fresh sage, minced |
1 cup chicken broth (more as needed) |
1 1/2 teaspoons cracked black pepper |
1 lb orecchiette (little ears) |
2 tablespoons butter |
salt |
1/4 cup parmesan cheese, grated (more as needed) |
Directions:
1. Saute garlic and chickpeas in olive oil over high heat until chickpeas begin to pop. Add sage, broth, and pepper. Lower heat and reduce broth by one-fourth.
2. Cook pasta al dente and drain. Place in a large bowl and toss with butter. Add chickpeas and broth; toss well. Add salt to taste and 1/4 c Parmesan cheese. If pasta seems too dry, add more broth to taste. Serve with additional Parmesan cheese.
3. You can use one 16-oz can of chickpeas and 1 ts dried sage instead of the fresh versions if you like. Orecchiette pasta works the best as the chickpeas snuggle into the hollows perfectly.
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