[CH] Chick Peas - Garbonzos

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Don't have the recipe for the snack, but here's another that has become a
favorite.  Add as much chili as you like.  Recipe is from Cucina Italiana
magazine.  Enjoy - Helen

Spicy Chickpea Pasta
1 10 ½ oz. Can chickpeas, drained and rinsed
½ cup olive oil
1 dried chili pepper, crumbled or as much as you like
2 chopped cloves garlic
1 onion, minced
1 tbsp. Minced Italian parsley
2 tbsp. Torn Basil leaves
4 or 5 whole Basil leaves for touch
1 bay leaf
3 tomatoes, peeled seeded and chopped
salt and pepper
½ pound pappardelle, broken into 2" lengths (or lasagna cut into pieces with
a pastry wheel)
1 cup fresh pecorino romano

Process all but 1/4 cup of the chickpeas in a food processor with 1 cup of
water until smooth.  Heat 1/4 cup of the oil with the chili and garlic in a
1 qt. saucepan.  Add the onion, parsley, basil and bay leaf and cook,
stirring for 5 minutes.  Add the Chickpeas (pureed and whole), tomatoes,
salt and pepper.  Simmer, covered, for 30 minutes (stir every 10 minutes or
so).

Meanwhile, cook the pappardelle until al dente.  Fold the pasta into the
chickpea broth, remove the bay leaf, and serve hot.  Drizzle with remaining
olive oil and serve it up with the romano on the side.

Add a nice arrangement of Basil leaves on top for a nice presentation.

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