PASTA AND CHICKPEAS

(serves 4)

1 Tbs olive oil- plus extra to finish
1/2 large onion, diced
a few pinches of hot red pepper flakes
1 1/2 cups cooked chickpeas or 15 oz can -liquid reserved
1 big bunch of flat-leaf parsley, the leaves stripped from the stems
3 plump garlic cloves
small handful of sage leaves
sea salt and freshly ground pepper
3/4 pound whole wheat pasta shells
freshly grated parmesan

1. Bring a large pot of water to a boil for the pasta
2. Heat the oil in a wide skillet and add the onion and pepper flakes. Cook for a few minutes, then add the chickpeas. While they're warming, chop the parsley, garlic, and sage together, then toss a third of it into the pan. Season well with salt and pepper, add a little water or chickpea broth to the pan, and cook slowly, adding more liquid as it cooks away
3.Salt the pasta water and cook the pasta. When done, drain and toss it with the chickpeas (which have been simmering slowly this whole time), the rest of the parsley mixture, and extra olive oil to taste. Taste for salt and season with fresh ground pepper. Grate some cheese over the top and serve with additional pepper flakes.

*Variations
+In summer, cut up a few garden tomatoes and add them at the very end
+Enliven the dish with some grated lemon zest
+Dark green (Le Puy) or black (Beluga) lentils are delicious here. If you have some cooked, add them to the chickpeas or use them in their stead
+Mild ricotta or more pungent slivers of ricotta salata are both good in this pasta

This recipe is from 'Vegetarian Suppers from Deborah Madison's kitchen'

ENJOY!