Spicy Spiced Chickpea Pasta Salad

Some days you get tired of marinara. Yes, I know it sounds blasphemous that I could possibly ever tire of the saucy cheesy goodness that is Italian cuisine, but my whole life I've been spoiled by an embarrassment of riches in the form of accessible world cuisines. Here in Italy it's much more difficult to find a great Indian, Chinese, Japanese, Moroccan, or Mexican joint around the corner, and the ones that do exist can be quite pricey! On the days when I crave some spice and curry I fool around in the kitchen and I fell in love with this super simple dish that emerged last week.

All you need is a can of chickpeas, a box of pasta, and access to a spice cabinet. The second time I made it I added some onions and green bell peppers, which I highly recommend. This is a really easy and flavorful dish (and great on a budget, especially when your housemates have already purchased all the spices you need).

Curry Chickpea Pasta Salad
Serves 3-4

Ingredients

A can of chickpeas
350g fusilli pasta
A large green bell pepper
Half of a white onion
Three cloves of garlic
Three tablespoons extra-virgin olive oil
Spices:

• Curry powder
• Red pepper
• Cinnamon
• Onion powder
• Garlic powder
• Salt
• Sugar

You can use any and all of the above, I've found that they work very well together but you kind of have to feel it out according to your tastes. The sugar makes it.

Instructions

1. Chop the green pepper and onion, mince the garlic, and saute in a pan with a tablespoon of olive oil until the onions start to turn translucent. About four minutes.

2. Add the chickpeas to the pepper and onion, begin to season with the spices. I start with the garlic and onion powder and then add everything else a minute later, tasting as I go. I recommend upending the curry powder, I can't get enough of it. Sprinkle a little sugar on at the end. Let cook for another 5 minutes or so until the chickpeas are browned and starting to lose their skins.

3. Cook the pasta in boiling water with salt. It should take about 10 minutes, do not allow it to overcook! As soon as it is al dente, drain and put in the pan with the chickpea mixture. Add the other two tablespoons of olive oil and re-season to taste.

4. Serve hot or store in fridge for up to five days, it makes a great cold pasta salad so you can pack it as a lunch or reheat it the next day. Aside from the rich flavor there's also a ton of protein in this dish, so it's very satisfying!

Enjoy!