Whole Wheat Pasta with Artichoke Chickpea Sauce.
For four generous portions:
3/4 lb whole wheat linguini
4 T olive oil
1 can chickpeas
1 can artichoke hearts, quartered
1 very large shallot, probably 3-4 normal sized shallots (or yellow onion), sliced
3 large garlic cloves, minced
1 jalapeno, seeded and minced
salt
freshly ground pepper
generous dash of dried basil
generous dash of pepper flakes
Start sauce first. Once vegetables are ready, put water on to boil with salt and heat oil over medium high heat. Add shallots and jalapenos. Once softening, add chickpeas. Once water is boiling, add pasta. Keep stirring the chickpea-shallot-jalapeno mixture over medium high heat. When the pasta is five minutes from done, turn heat down to medium, add garlic, artichoke hearts, and seasonings. Serve immediately over hot pasta with salad on the side. Yum!
3/4 lb whole wheat linguini
4 T olive oil
1 can chickpeas
1 can artichoke hearts, quartered
1 very large shallot, probably 3-4 normal sized shallots (or yellow onion), sliced
3 large garlic cloves, minced
1 jalapeno, seeded and minced
salt
freshly ground pepper
generous dash of dried basil
generous dash of pepper flakes
Start sauce first. Once vegetables are ready, put water on to boil with salt and heat oil over medium high heat. Add shallots and jalapenos. Once softening, add chickpeas. Once water is boiling, add pasta. Keep stirring the chickpea-shallot-jalapeno mixture over medium high heat. When the pasta is five minutes from done, turn heat down to medium, add garlic, artichoke hearts, and seasonings. Serve immediately over hot pasta with salad on the side. Yum!