Cook The Book: Pasta And Chickpeas With Plenty Of Parsley And Garlic

• 1 tablespoon 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 1 15-ounce can, preferably organic, 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. Salt the pasta water and cook the pasta. When done, drain and toss it with the chickpeas, the rest of the parsley mixture, and extra olive oil to taste. Taste for salt and season with freshly ground pepper. Grate some cheese over the top and serve with additional pepper flakes.

olive oil, onion, pinches of hot red pepper, chickpeas, parsley, garlic, handful of sage leaves, salt, whole wheat pasta shells, parmesan

Taken from www.seriouseats.com/recipes/2007/11/cook-the-book-pasta-and-chickpeas-recipe.html (may not work)