Chickpea & Roasted Red Pepper Penne

January 27, 2008

(being vegan again)

Chickpea & Roasted Red Pepper Penne
(makes 4 servings)

1 box of penne, cooked al dente
1 15.5 oz can of chickpeas (garbanzo beans)
3-4 roasted red peppers, coarsely chopped  (one jar works)
1 cup veggie broth  (or 1/2 cup white wine and 1/2 cup water)
4 TB olive oil (save one TB for the end)
1 leek, finely chopped (or a few shallots)
1 small red (or white) onion, chopped
4 cloves garlic, minced
*1 small chili, chopped – totally optional (my girl is spicy)
salt and fresh ground black pepper to taste
1 TB dried oregano and/or basil
*a few fresh basil leaves chopped if you have it

1. In a large saucepan, heat 2-3 TB of olive oil with leeks (or shallots), garlic and optional chili until it becomes fragrant. (a few minutes)
2. Add the chickpeas and roasted red peppers, season with a little salt and freshly ground black pepper, and stir 4-5minutes. Add dried herbs.  Stir.
3. Add broth (or wine) and stir until bubbly. Turn heat to medium-high and let liquid reduce to about 1/2.
4. Add penne and stir in additional tablespoon of olive oil. Stir well to coat evenly. Sprinkle in optional basil leaves.

(based on this recipe:  source)

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