Pasta with Garbanzo Beans
Cooking time: one day + 20 minutes
1 cup dried organic garbanzo beans, soaked overnight in 8 cups of water with 1 tsp baking soda. ( 8 hr soak is enough at room temp. Also could go 14+ hrs. by placing bowl in refrigerator)
1 pound whole wheat fusilli pasta
1/2 cup olive oil
7 cloves garlic, minced
1 28 oz. can diced tomatoes, drained (save liquid)
3 tablespoons fresh oregano, chopped
2 -3 inches fresh rosemary, chopped
1 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese,
In a 2-3 quart saucepan, heat the soaked garbanzo beans in their liquid until boiling. Reduce heat to a low simmer (2-3 on electric) and cover, leaving lid slightly ajar. Cook for ~1 &1/2 hours. Test at 1 hr. Beans should be tender but not soft Skim off any foam as it occurs.
When done, drain liquid, reserving ~ 1/3-1/2 cup. Refrigerate if dinner is more than 1 hr away.
20 minutes to dinner: In a stockpot, heat 6-8 quarts of water to boiling.
While it is heating, mince garlic, gather and chop herbs, drain can of tomatoes, and drain cooked chickpeas (or if you’re cheating, drain two cans of cooked chickpeas). Grate cheese and place in serving dish.
When water boiling, add pasta.
In a 2-3 qt. saucepan, add olive oil and using low heat, cook minced garlic for ~2 minutes. Add fresh herbs and red pepper and continue cooking. We’re using low heat to extract the oils from the garlic and herbs; not to ‘cook’ to brown and crispy.
When oil is fragrant, add the tomatoes and chickpeas. Heat throughly, stir frequently.
When the pasta is done, drain and turn into a large serving bowl. Add the tomato and chickpea mixture. Stir thoroughly.
Serves 4 to 6.