Kitschy it may sound – but trust me – it is simply divine. This dish is an Eli Shem-Tov original (I think he adapted it from a Rose Reisman cookbook, but not sure) from back in his bachelor days on 118 Albany. The dish has gotten better and more sophisticated over the years – but remains uncomplicated and steadfast; a great go-to dish when you need something hearty and satisfying. I made this in less than 20 minutes, start to finish and the whole thing was under $10. Pour yourself a glass of red, and get comfortable. This dish however, is not in line with South Beach restrictions. Sometimes you gotta break the rules.
- a few garlic cloves (to taste – about 2 -4 depending on how garlicky you like it), pressed
- extra virgin olive oil
- 1 can of chickpeas (the bigger cans,) drained
- freshly ground pepper and salt, to taste
- penne pasta (lately I’ve been doing a brown rice flax pasta – and it’s actually really good)
- Fresh Parmegianno Reggiano -grated, to taste
- Boil pot of water;
- As you’re waiting for water to boil, press garlic and sautee in olive oil with salt and pepper; be sure not to burn the garlic – keep the heat low
- Once water boils – add the pasta; 7-8 minutes
- Add drained chickpeas to the pan with olive oil, garlic & pepper; mix & stir occasionally – keep on low heat
- Drain pasta; add the chickpea, garlic and olive oil mixture to the pasta – garnish liberally with Parmesean cheese.
- Pour yourself a glass of red and, enjoy.