Thunder& Lightning
Submitted by Merlin501
Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minSometimes the best recipes are the ones with the fewest ingredients and the biggest stories.
Thunder and Lightning, or “Tuoni e Lampi” as they say in the south of Italy, is a dish born from the pantry. Dried chickpeas, pasta, garlic, herbs, olive oil. That’s it. No fuss, no fancy technique.
The chickpeas simmer until they’re tender and almost buttery, then they get tossed in a skillet with al dente macaroni, crushed garlic bloomed in olive oil, and a generous handful of basil and parsley.
It’s vegan, it’s cheap, it’s deeply comforting, and it feeds four to six people from ingredients you probably already have on hand.
Pro Tips
- Soak the chickpeas overnight in plenty of water. They’ll cook faster and more evenly
- Save a splash of the pasta cooking water before draining. A little starchy liquid in the skillet helps everything come together
- Go easy on the garlic heat. Low and slow in the oil brings out sweetness, while high heat turns it acrid
Ingredients
Directions
Drain and wash chick peas.
Cook for 50 to 60 minutes, or until tender.
Meanwhile, cook the macaroni in a large pan of boiling water, lightly salted for 10 minutes, or until just resistant to the bite.
Drain.
Sauté garlic in a large skillet in olive oil for a few minutes.
Add cooked, drained chick peas and macaroni.
Mix in the basil and parsley.
Cook over a very low heat, stirring occasionally, til the flavours are absorbed and the mixture is heated through.
Season with salt and pepper and serve hot with a crisp green salad.
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