This is less recipe & more small brag that our garden is finally beginning to produce. (Tomatoes are leftovers but we can't wait for our own!) From bottom: basil, rosemary, oregano & chives. We also have sage, dill & apple-mint (which is taking over the yard!).
Directions
Sautee leftover chickpeas, tomatoes & spinach in olive oil over medium heat (adding in that order since the chickpeas will take the longest). Then add herbs for the last minute with a little garlic, salt & pepper. Toss with whatever noodles happen to be in the pantry & you have yourself "I.didn't.get.to.the.store Pasta."
Mmmmm.
2 comments:
I have never tried chickpeas but I have read several posts about how good they are lately. I eat tomato/basil pasta all the time...I think I'll get some chickpeas and throw them in next time!
I never thought to put chickpeas in spaghetti! I'm so gonna try this. I love chick peas. And hopefully I will get some herbs up and growing soon! We just moved but I have a great little spot on the kitchen window seal for them!
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