The Incredible, Edible Chickpea

Growing up I always knew them as garbanzo beans. And I hated them. I only ever saw them at a salad bar and sometimes my dad would put a few in his salad. I didn't see the purpose and I thought they had a weird name. Years later I discovered hummus and thought that was pretty dang tasty but still never really cooked with chickpeas. Well, turns out that they are awesome. They are low in fat and calories and high in protein and fiber. They contain high amounts of iron, potassium, and zinc and have various B vitamins. And boy are they tasty! A lovely creamy, nutty flavor that goes well many things. Pasta is one of my favorite ways to eat them. I eat chickpeas probably at least once a week these days.


When I found this recipe I was not sure how David would feel about it. I didn't even know if he liked chickpeas. And mixed with tomatoes and put on pasta? This is now one of his very favorite things that I make. Actually I think he would name it as his very favorite. Not only is it easy and nutritious, it is really cheap and literally takes as long to make as it does to boil the pasta. Thanks, Rachel Ray! Looking at the recipe may not make your skirt fly up, but let me assure you that the sum is greater than its parts. You get a spicy, creamy, nutty pasta dish that warms you inside and out. The original recipe says to pass around cheese with it but I don't think it needs that at all and I don't think I would like it as well with it.

Spaghetti alla Ceci

1 pound spaghetti - I actually use a little more that 3/4 of a pound for this usually
salt
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 can chick peas, drained and rinsed
1/2 teaspoon dry thyme
pepper
1/2 cup dry white wine or chicken broth - I highly encourage the wine. I use cheapo Two Buck Chuck Sauvignon Blanc for this. I have tried with the broth and it is fine but not nearly as good.
1 can crushed tomatoes - I buy diced and use my mini processor to crush

Boil water for pasta, salt it, and cook spaghetti to al dente.

While spaghetti cooks, heat a large skillet over medium heat. Add olive oil, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop (or use a fork). Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine or broth and cook down for a minute or so then stir in tomatoes and heat through and adjust seasoning. I always end up adding more thyme and red pepper flakes. Toss with pasta and eat up. If it is too dry you may want to save some pasta water to use in that situation.