Pasta with chickpeas (or garbanzo beans)

Serving: 4 people

Ingredients

2 cans of garbanzo beans

2oz extra virgin olive oil

2 cloves garlic

A bunch of celery

1 cup (200g) of pasta small (i.e tubetti pasta, elbow pasta, etc)

Preparation

In a pan, put the extra virgin olive oil and garlic.  Let it get hot.  Pour the chickpeas drained from the can. Add salt, pepper and stir  it very well until the chickpeas are all coated. Add 1 cup of water and the celery. Bring it to a boil . Turn the heat low and cook it for 1/2 hour.

In the mean time, cook the pasta al dente. Drain it and mix the pasta in the chickpea sauce.  Stir all very well. Let the pasta sit for 3 minutes.  Transfer all in a nice serving plate.

If you don’t want to use canned chick peas, you can also cook the dry chick peas.  Soak 1 pound of chickpeas over night with cold water. The day after drain and rinse them. Bring a pot of water to boil and cook the chick peas for about 2 hours  or until they are tender. When cooked, save some of the liquid,  and drain the chick peas. Now, you can follow the recipe. Substitute the water for the liquid you saved while cooking the chick peas.

Buon Appetito!