Happy Fall Friends! Its been awhile (per usual) but life is chaotic and finding the time to post anything has been a challenge. I can’t say things have been sunshine and roses but I can say I feel like things are getting better.
Its really feeling like fall here which as you know calls for comfort food. Its been hard to get in the mood for hearty dishes with temps. in the 80s but now that the evenings have cooled to the 40s, ITS TIME!!
I whipped up my first real comfort dish of the fall this week which was a whole wheat pasta with chickpeas and rainbow chard. I adapted this from a recipe I watched Giada make on The Food Network & it is one of my favorite vegetarian pasta dishes.
Crispy Chickpea & Chard Pasta
- 1 bunch rainbow chard (washed, dried, stems & leaves separated)
- 1 tbsp lemon zest
- 2 tbsp capers (rinsed and drained)
- 1 can chickpeas (rinsed, drained, and dried)
- 1 tbsp pepper flakes
- 4 garlic cloves
- 1 small shallot
- 3 tbsp evoo
- 1 box ww pasta (macaroni, ditalini, etc..)
- 1/4 cup parmesan
Place a pot of water (covered) on high heat for pasta. Grab a large pan and put on med/high heat. Fine chop stems, garlic and shallot. Add 1 tbsp evoo to the pan with pepper flakes and after a minute toss in the chickpeas – let them cook for about 10 minutes (until crispy). Add stems, capers, garlic, and shallots to the pan and turn heat to medium. Meanwhile add pasta to boiling water and throw in a decent dash of salt. Once pasta is cooked reserve 3/4 cup cooking water and drain remaining water from pasta. Take 1/4 cup pasta water add it to the pan and toss in the rough chopped chard. As soon as the chard is wilted add pasta, most of the cheese, lemon zest, the remaining evoo, and the remaining pasta water. Allow everything to come together (about 5 minutes), plate, top with remaining cheese, and serve.
’til next time, keep smiling! 🙂