Pasta with Cauliflower and Chickpeas
Servings: 4 servings
- 2 cups of any uncooked small pasta like orechiette , farfalle or ziti. I used the piccolini version of penne, which are these cute, tiny versions of regular pasta shapes.
- 1/4 cup of olive oil
- 2 tsp red pepper flakes (use less if you must, but this is a very lightly flavored dish so you won't really find this hot)
- 2 cups cooked chickpeas
- 1 small head of cauliflower , cut into florets and steamed until just tender. I did this by putting it into the microwave with a couple of tablespoons of water for 10 minutes. Make sure that the pasta is as close to done as you'd like to eat it before taking it out because it won't cook too long on the stove.
- 12 cloves garlic , minced (yes, again, you need them)
- Salt to taste
- 1 cup parsley or coriander leaves (I like the more assertive flavor of coriander, but use parsley if you prefer a milder flavor)
Set the pasta to cook according to package directions.
Meanwhile, heat the oil in a skillet.
Add the garlic and saute for a minute or two over medium heat until it just starts to change color.
Add the red pepper flakes, mix in, and add the cauliflower and chickpeas.
Mix everything together and now add the cooked pasta and parsley/coriander.
Stir everything well and check for salt. I always drizzle a tiny amount of extra-virgin olive oil on my plate for a delicious flavor finish.