Hearty Chickpea Pasta
Sometimes I get fancy and make my chickpeas from dried beans instead of cans. Sign-Up for Updates so you'll know when that recipe is live!
Short and Savory
Prep time: 20 minutes
I become so overwhelmed when I see recipes that take 18+ years to make and introduction paragraphs that are even longer. If you are like me, this quick pasta and short intro is for you.
Roasted Sundried Tomatoes
Japenese Style Somen Hair Noodles (Important for texture Click Here to view the noodles I use)
Snap 2 1/2 clusters of the hair noodles into fourths. Place the broken noodles into a non-stick skillet along with about a cup of vegetable broth. Bring to a boil and add to taste: chopped sundried tomatoes, Italian seasoning, chopped spinach (I use about a handful,) and salt. Reduce your heat and let noodles simmer on a very low heat until tender and spinach wilts. Stir in about two tbsp of olive oil. This process should take no more than 5 minutes.
Cover your noodle mix and turn off the heat. Drain and rinse the juice off of your chickpeas. Place the chickpeas on parchment paper and drizzle with olive oil. Season with smoked paprika, salt, and parsley to taste. Broil on high until crisp.
Take the crisp chickpeas and place on top of your pasta!
So quick, so yum!