Warm half the oil in a large skillet with the garlic, parsley, and pepper flakes. Add the chickpeas and 1/2 cup water and simmer gently over medium heat. Meanwhile, cook the pasta in plenty of salted boiling water until al dente. Drain and add it to the chickpeas. Toss, taste for salt, season with pepper to taste, and add the remaining oil. Serve covered with a sprinkling of the cheeses and/or the toasted bread crumbs. REG 4 shared by Gerda Shank, Massachusetts, USA NOTES : Nothing could be quicker to make than this dish, and since its quite likely you already have chickpeas and pasta and good olive oil on hand, it makes a great last-minute supper. Recipe by: Deborah Madison, "Vegetarian Cooking for Everyone" Posted to EAT-LF Digest by KSBAUM@aol.com on Dec 10, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4|
|Calories from Fat: 96 (14%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 4.4mg||1 %|
|Sodium 1948.3mg||67 %|
|Potassium 467.4mg||12 %|
|Total Carbohydrate 122.6g||36 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 110.3g|
|Protein 21.2g||30 %|
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Calories per serving: 669
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