Ruminations and recipes from a small kitchen in a big city.


Pasta with chickpeas etc.

I keep inventing pasta dishes. Some work, some don't. How do you know until you try?

Spaghetti. Chickpeas, chopped canned tomatoes complete with juice, walnuts, olives, a chopped chile (mild or hot but not too hot).

Cook the spaghetti. Toss the cooked spaghetti over low heat with all the other ingredients. When the juice from the chopped canned tomatoes reduces a little, serve.

How easy was that? And delicious.

Maybe I should give it a name. Pasta with chickpeas etc. doesn't really sound all that appetising.

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