MANAGEABLE MONDAY MEAL: Pasta and Chickpeas with Parsley & Garlic

Hi There!

I don’t know about you but Easter weekend sure flew by.  I hope you all were able to enjoy the holiday with loved ones.

With all the shopping, prepping, and cooking that went along with the holiday weekend, I wanted to do something simple and quick for dinner tonight.

Tonight’s meal was a joint effort with my mother. For the past year or so, we have made it a ritual to cook a new meal together each week (well, at least that’s what we always aim for).

She recently purchased the cookbook Vegetarian Suppers From Deborah Madison’s Kitchen by (you guessed it) Deborah Madison.

Vegetarian Suppers from Deborah Madison's Kitchen

We settled on an inspired pasta dish with chickpeas, onions, and herbs. This recipe was super-easy to whip up and a real comfort food. We served ours with a side of steamed asparagus drizzled with balsamic vinegar.

    Pasta and Chickpeas with Garlic & Parsley


  • 1 tablespoon of olive oil
  • half of a large yellow onion diced finely
  • a dash of red pepper flakes
  • 15 oz. can of chickpeas (liquid reserved)
  • 1 big bunch flat-leaf parsley, leaves removed and stems discarded
  • 3 garlic cloves
  • a small handful sage leaves (dried sage will work too, use about a tablespoon)
  • salt and pepper
  • ¾ pound whole wheat pasta shells
  • freshly grated parmesan cheese

Start by bringing a large pot of salted water to a boil for the pasta. In a large skillet, heat oil and add onion and pepper flakes.

diced onions

saute onions and red pepper flakes

Saute for a few minutes and then add the chickpeas.

saute chickpeas

While they simmer, chop the parsley, garlic and sage and add a third of the mixture to the skillet.

parsley and garlic

Season with salt and pepper, then add chickpea broth slowly stirring frequently. Continue to add little by little until all of it is absorbed.


Meanwhile, add the pasta to the pot of boiling water, cooking until al dente.Drizzle with olive oil, and season with salt and pepper.

pasta with chickpeas

Top with parmesan cheese and serve.


I really enjoyed this dish and will definitely be making it again.

A couple of suggestions:


  • Go easy on the red pepper flakes. A little really goes a long way in this dish and it can easily overpower the rest of the ingredients.


  • I felt that the dish could have used a bit more acidity. I would suggest adding half of a lemon to the pasta before serving.   


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