Pasta With Chickpeas, Celery and Parsley
This is good warm or at room temperature. Double the recipe if you’re feeding a crowd. Arbol chiles are potent, so adjust the amount to taste.
1 teaspoon salt, plus more for the cooking water
11/2 cups celery slices, cut on the diagonal 1/4-inch wide
8 ounces dried penne or other tubular pasta
1/4 cup plus 4 teaspoons extra-virgin olive oil
2 cloves garlic cloves, crushed and chopped
2 dried arbol chiles, seeded and broken into small pieces (or dried red pepper flakes to taste)
11/2 cups cooked or rinsed canned chickpeas
1/4 cup packed, coarsely chopped parsley
Freshly ground pepper
Bring a large pot of water to a boil. Add a generous pinch of salt and the celery; cook 1 or 2 minutes. With a slotted spoon, transfer to a colander and rinse with cold water. Drain.
When the water in the pot returns to a boil, cook pasta according to package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Cook the garlic and arbol peppers, stirring, until garlic is almost golden and peppers start to brown. Stir in celery and cook for 2 to 3 minutes; it should be tender but retain a little resistance. Stir in chickpeas, and season with salt and pepper.
Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add celery mixture and parsley, stirring to combine. Deglaze skillet if necessary with a little of the cooking water and add to pasta. If mixture seems dry, add more cooking water. Makes 4 servings.
Source: Adapted from the Washington Post.
Per serving: 470 calories, 13 g protein, 61 g carbohydrates, 21 g fat, 3 g saturated fat, 0 cholesterol, 570 mg sodium, 8 g fiber, 6 g sugar.