This is what I make when I have nothing in the refrigerator and/or don't have time to chop and dice. It is my failsafe and it's so satisfying and is also very inexpensive. If I happen to have asparagus on hand I always throw that is as well but in an effort to keep it as basic and pantry-friendly as possible, I have stuck with chickpeas and sun dried tomatoes and dried herbs and spices. —Danalee McConkey
servings of angel hair pasta (or any pasta really)
sun dried tomato halves julienned
can chickpeas drained and rinsed
salt, pepper and red pepper flakes to taste
juice of one half lemon
In This Recipe
Prepare noodles per instructions.
While pasta is cooking, heat olive oil in a pan on medium high heat and add garlic and onion powder. If using dry sun dried tomatoes go ahead and add those to the oil and let them soak it up and soften. If using tomatoes already in oil you can go ahead and put them in or wait and put them in with everything else.
When tomatoes have softened add the chickpeas, cumin and thyme. Add salt, pepper and red pepper flakes to taste. Sauté until fragrant and everything is warmed through. I like to get a little char on the chickpeas.
Use a tong to add the cooked noodles to the pan with vegetables and toss until fully coated with deliciousness. If you drain the water from the noodles just reserve some and add it to the vegetable mixture along with the noodles.
If I have fresh parsley or chives I like to garnish with that for a touch of green. Otherwise, squeeze the lemon juice on top and you're done!