This a great quick meal, especially if you have the chickpeas in the freezer, you know when you cooked them last time! A great meatless meal, a great stretch your $$ meal, coming in at less the $2/person!
copyright catmacera2013
1 large shallot, thinly sliced
2 garlic cloves, minced
2 c cooked chickpeas
1 lb fettuccine (or pasta of choice)
1/2 c Jones Family Farm Marguerite, grated
1/4 c pistachio, roughly chopped
olive oil
Quatre Epices ***
Bring a large pot of water to boil, salt generously and add pasta. Stir and cook for 8-10 or until al dente.
Meanwhile, cover the bottom of a large skillet with olive oil, heat over medium heat. Add in the shallot and garlic, cook for 5-7 minutes or until slightly caramelized. Add in chick peas, sprinkle with Quatre Epices. Stir and continue to cook until heated through.
Drain pasta, place in large bowl, add in chick peas and toss to combine. Sprinkle with cheese and pistachios. Drizzle with olive oil.
***Quatre Epices:
- 1 tablespoon white pepper
- Rounded 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon grated nutmeg
- Stir together all spices. Store in airtight container for 6 mmonths
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