As I continue on my mission to try a new recipe each week, I stumbled upon another winner in my favorite Deborah Madison cookbook. Every time I pick up this book I ﬁnd a new recipe I never noticed before, and her recipes never seem to disappoint!
Beans are such a great source of protein and ﬁber, and the warm chickpeas in this dish were so satisfying and ﬁlling. The fresh sage sings; the way you quickly fry the chopped sage with garlic just before serving oﬀers a dreamy aroma to tempt your taste buds.
(As an aside, I also love that as I prepared this dinner my husband said he loved how we have been eating lately and how good it makes him feel. We have been eating a mostly vegetarian diet, using Oldways Pyramids as our guide. Like the pyramids, our dinners include greens as a base and build up from there. In this particular recipe we used baby kale — one of our favorite greens.)
*Notes: We made sure to use whole grain pasta. Although the recipe did not call for cheese, we added some fresh Parmesan at the end and thought it added a nice dimension to the dish.
1 large onion, diced
3 cups cooked chickpeas, rinsed and drained (or 2 15-ounce cans)
8 ounces pasta (I used whole wheat orecchiette)
¼ cup extra virgin olive oil
Salt and freshly milled pepper
2 large garlic cloves, chopped (I used 3 cloves)
3 tablespoons fresh chopped sage
Large pinch red pepper ﬂakes
Fresh grated Parmesan
In a wide skillet over medium heat, cook the onion in 3 tablespoons of the olive oil, until golden. Be sure to stir frequently, especially as you get to the end. Season with salt, plenty of pepper, and the pepper ﬂakes. Add the chickpeas and turn the heat to low.
Meanwhile, boil the pasta until al dente, then add it to the chickpeas.
Heat the remaining oil in a small skillet over high heat. Add the garlic and sage and fry for 20 seconds. Immediately pour over the dish and serve over a bed of your favorite greens and topped with a bit of fresh Parmesan. - Enjoy