Pasta and Garbanzo Beans {recipe}

This pasta dish is one of my kids’ favorites. We love garbanzo beans: in hummus, in salads and we really like them in this easiest of pasta dishes.

It is probably THE easiest recipe EVER!! Literally four ingredients, but MAN is it tasty! It doesn’t get any easier than this!

You can buy them dry and soak them, cook them, etc. But if you don’t have time for any of that, buy them in a can, keep them in the pantry along with the few other ingredients and you will always be ready to put a tasty, satisfying dish on the table! When I’m feeling frugal *AND* ambitious, I’ll make a crockpotful of beans and freeze them in 1 cup servings. That way I can pull out as much as I need. But let’s get to it, shall we?

Pasta and Garbanzo Beans {Pasta e Ceci}

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic
• 2 16 oz cans garbanzo beans
• 2 cups pasta (either ditalini or broken spaghetti)
• LOTS of parsley

Procedure

You can boil the garbanzo beans yourself but if you don’t have time you can use canned garbanzo beans (called ‘ceci’ in Italian.) Start by heating the olive oil in the pan over medium heat. Add the garlic, whole, and brown briefly in the hot oil. Add the beans and stir, flavoring the beans with the garlic-infused oil. After a few minutes, cover the beans with hot water, about three cups and bring to a boil. When boiling, add salt and pasta, stirring to keep the pasta from sticking.

Enjoy! Buon Appetito!