Cook the Book: Pasta and Chickpeas with Plenty of Parsley and Garlic

Just hearing pasta and chickpeas doesn't really get my salivary glands going. But pasta and chickpeas with parsley and garlic? And sage? And hot red pepper flakes? And Parmesan? ...Okay, I'll go for that. Deborah Madison also suggests variations using fresh tomatoes, grated lemon zest, lentils, or ricotta cheese.

Cook the Book: Pasta and Chickpeas with Plenty of Parsley and Garlic

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About This Recipe


  • 1 tablespoon olive oil, plus extra to finish
  • 1/2 large onion, diced
  • A few pinches of hot red pepper flakes
  • 1 1/2 cups cooked chickpeas or 1 15-ounce can, preferably organic, liquid reserved
  • 1 big bunch of flat-leaf parsley, the leaves stripped from the stems
  • 3 plump garlic cloves
  • Small handful of sage leaves
  • Sea salt and freshly ground pepper
  • 3/4 pound whole wheat pasta shells
  • Freshly grated Parmesan


  1. 1

    Bring a large pot of water to a boil for the pasta.

  2. 2

  3. 3

    Salt the pasta water and cook the pasta. When done, drain and toss it with the chickpeas, the rest of the parsley mixture, and extra olive oil to taste. Taste for salt and season with freshly ground pepper. Grate some cheese over the top and serve with additional pepper flakes.


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