Behind the Curtain

Given that I go through phases of infrequent posting I've often wondered what you all think I'm doing about food during those times. Do you picture me huddled over a bucket of KFC or microwaving my Lean Cuisine? Slathering two slices of bread with peanut butter and jelly ready to smack together a sandwich? Dining out at top restaurants?

The truth is neither damning nor glamorous. Most of the time, I'm making something I've already posted on the blog, dashing back and forth between the computer and the kitchen. Sometimes I'm trying to be patient and focused enough to write you a recipe for something I make and haven't told you about. Once a week I am eating out, although rarely glamorously.

And sometimes, I'm making this -

It's technically called Spaghetti alla Ceci, but around here we refer to it as Chickpea Pasta. It's not fancy or all that pretty to look at, but it is seriously fast to make and tasty.

CHICKPEA PASTA
from Rachael Ray's Expresslane Meals. Okay so a little damning.

INGREDIENTS:
1 lb pasta (I use spaghetti)
salt
2 T extra virgin olive oil
1 can chickpeas drained and rinsed
3 to 4 cloves garlic
1/2 t dried thyme
1/2 C dry white wine (or vermouth) or chicken stock
red pepper flakes (1/2 t to 1 t depending on how spicy you like things)
black pepper
1 14oz can crushed tomatoes

DIRECTIONS:
Boil the water for pasta. When the water boils, cook your spaghetti according to the directions on the box. Meanwhile, mince your garlic. In a large saucepan, add the olive oil and over low heat saute the garlic until golden. Add the red pepper flakes. Pulse your chickpeas in a food processor until they're finely chopped, but not pure mush. Add the chickpeas to the garlic and red pepper. Add thyme, salt and pepper and cook for 3-4 minutes. Add the wine and cook for 30 seconds to let the alcohol burn off. Add the tomatoes. Heat through. Serve over the pasta.