Chickpea Pasta...

I needed something quick and easy tonight for the grands and me. They absolutely LOVE spaghetti noodles with Italian salad dressing. This was the perfect night for pasta as Melanie and Jeff wouldn't be home for dinner, I was starving and the recipe is quick. Only...I wanted something different than what the kids were having. I'd seen a few people on Food Network mix pasta and chickpeas so I decided to try it. I didn't stop to look up a recipe - just used what I had. I'm glad I did!

This recipe is so easy a...well...a caveman could make it. ;D

Pasta, cooked (I used spaghetti, but I'm sure you could use other types)
1 can diced tomatoes with basil, garlic and oregano
1 can chickpeas (garbanzos)
1 large clove garlic, halved
2 tbls. olive oil
1 tbls. fresh basil leaves (optional)

While the pasta is cooking, heat oil in skillet. Add garlic and sauté about three minutes. Add tomatoes and bring to boil; reduce until most of the liquid is gone. Add chickpeas and stir, stir, stir until they begin to color. Maybe three minutes - I didn't count. Turn off heat.

Add pasta to skillet straight from the pot - I use long tongs to transfer the noodles which adds a tiny bit of pasta water and makes a nice sauce. Mix well. Mound pasta in bowl and top with shredded basil leaves.

YUM!!!