Ingredients
Units
Scale
- 15.5 oz. can of chickpeas (garbanzo beans), drained
- 1 - 2 cups of frozen peas
- 1 pint of grape tomatoes
- 4 - 5 cloves of garlic - chopped
- 1/2 cup of fresh cilantro - stems removed and chopped
- 1/2 cup of water
- 3 - 4 tbs. of olive oil - plus more for drizzling
- 2 tsp. salt
- 1 tsp. fresh ground black pepper
- 1/2 tsp. red pepper flakes
- 1 tsp. dried oregano
- 1 lb. of your favorite pasta
- Fresh parmesan or Romano cheese for grating
Instructions
- Heat a large cast iron frying pan.
- Add the tomatoes and let the tomatoes get a slight char and pop.
- Add the garlic and the olive oil and allow the garlic become fragrant.
- Add the chickpeas, fresh cilantro and the peas and continue to simmer on a gentle heat. Drizzle with a bit more olive oil.
- Add the water and toss. Taste for seasoning.
- Prepare the pasta as directed; drain and add to the tomato and peas.
- Drizzle with olive oil and finish with fresh grated Parmesan or Romano cheese and fresh chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: Italian
