Ingredients:
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)
Directions:
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.
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.
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.
Servings: 4
Time preparation: 20 min.
Time total: 32 min.