Thunder And Lightning

• 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)

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.

olive oil, garlic, chickpeas, fresh sage, chicken broth, cracked black pepper, orecchiette, butter, salt, parmesan cheese

Taken from www.food.com/recipe/thunder-and-lightning-144243 (may not work)