Serious Eats: Recipes
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.