Tri Color Pasta with Chickpeas and Salami
- 1 cup dried chickpeas (rinsed)
- 1 teaspoon Mrs. Dash Italian Medley
- water to cover
- 8oz tri color pasta (I used Al Dente Fiesta Fettucine)
- 1/2 tablespoon olive oil
- 2 cloves garlic
- 1 Medium shallot (cut into rings)
- 1/2 cup water (plus 1/4 reserved from pasta water)
- 1-2 Pinches crushed red pepper flakes (more if you like it spicy)
- 1/2 cup small hard salami cubes
- sea salt to taste
I only made two changes to this recipe. First, I added more garlic. Hubby always says you can’t have too much garlic, but I kept this at two cloves. I didn’t want to overpower the seasoned chickpeas with garlic. Second, I didn’t mash up the chickpeas to make the sauce thicker. Laura mashes a few up (not all), but I decided to keep them whole. It made the sauce somewhat thinner, but I just wanted the flavor to coat the pasta and not be too saucy. Either way, this was one delicious flavor combination that I sure enjoyed.
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