Prep 20 mins
Cook 12 mins
This Italian pasta dish is named for its ingredients: fried chickpeas (the thunder) and lots of black pepper (the lightning). It's meatless, but not vegetarian.
- 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
- 1⁄4 cup parmesan cheese, grated (more as needed)
- 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.
Mmm, quick and delicious! Always happy to find new ways to enjoy chickpeas! I used canned peas and dried sage - will definitely try with fresh sage the next time as I think it will also make a great difference in how the dish looks. Thanks so much for sharing, a lovely recipe!
Entire family loved this one. Even the picky eater. We will definitely keep this one in our cookbook. Different and delicious!