Brothy Chickpeas with Pasta

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Pantry meals, if you’re not careful, can all start tasting the same, looking the same, and well, since we’re being honest, being the same. People are stressed, their children are stressed and what seems like sensible pantry purchases in the store, seem to have a finite number of combinations. Though I cook only for myself, I feel your pain and I tried this recipe hoping to find another dish which seemed like an event using some similar flavors. I’m a sucker for some savory tomatoes and I love me some chickpeas, so this seemed like an awesome recipe to try and I was not disappointed. The key to making these cans of beans and bags of pasta taste like food you want to eat instead of need to eat is to focus the little things. investing in Parmesan, even if it’s an expense (and I know it is) to addd some zippy favor as garnish. was the best purchase I’ve made in a while. I encourage you to try and find ways to budget in some little luxuries - real cheese, spices which go a ways, pantry staples which add a considerable amount like sun dried tomatoes and roasted red peppers, and a few things which are things to look forward to. Yes, finances are stressful and I am stressed to, but this period can be marked with enduring and moments of enjoying, despite the scariness and sadness.

Ingredientscup of crushed tomatoescup of medium shaped pastacan of chickpeasmedium red onion3 cloves of garlictrig of rosemary3 tbls of Parmesan cheesetbls of buttertbls of olive oil

Ingredients

cup of crushed tomatoes

cup of medium shaped pasta

can of chickpeas

medium red onion

3 cloves of garlic

trig of rosemary

3 tbls of Parmesan cheese

tbls of butter

tbls of olive oil

Add the olive oil to your medium saucepan and when hot add the onions, cook until aromatic. Turn the heat to medium low, and then add the garlic, also cooking until aromatic.

Add the olive oil to your medium saucepan and when hot add the onions, cook until aromatic. Turn the heat to medium low, and then add the garlic, also cooking until aromatic.

Add the chickpeas, tsp of powdered garlic, tsp of salt, tsp of pepper, tomatoes and Rosemary to a medium sauce pan. Cook for 5-6 minutes and until the chickpeas begin to soften.

Add the chickpeas, tsp of powdered garlic, tsp of salt, tsp of pepper, tomatoes and Rosemary to a medium sauce pan. Cook for 5-6 minutes and until the chickpeas begin to soften.

When the tomatoes have cooked add the pasta. Add 3 shaved tbls of Parmesan. Cook for 9-11 minutes until the pasta is al dente. Serve covered in the grated Parmesan and with a smile.

When the tomatoes have cooked add the pasta. Add 3 shaved tbls of Parmesan. Cook for 9-11 minutes until the pasta is al dente. Serve covered in the grated Parmesan and with a smile.