Have I mentioned I love chickpeas? Yes, I have. Try and keep up.
I also love pasta. And rice and potatoes and pretty much anything with no nutritional value. I was a pretty picky eater as a kid (and still am), and my family referred to me often as a “starch-itarian.” They thought they were so clever.
Over the years, though, I have learned there are a couple of ways to cook vegetables to make them not only palatable, but downright delicious. The first is roasting – obviously. No one can resist the caramelized goodness of roasted veggies. Roasted asparagus is great for any meal of the day and I will fight anyone who says otherwise.
The second way to make great veggies, and perhaps more practical in the middle of summer, is grilling. One day a few years ago Norm came home with this little item which looks a bit like a colander, but is actually used for barbecuing vegetables. I call it the Barbecue Thingy. I think he got it from Canadian Tire or Home Hardware or some place you wouldn’t expect to find cookware. I’ll ask him where it was.
He says it was Canadian Tire.
All you do is toss your vegetables with some oil and seasonings and throw them in the Barbecue Thingy. Stick it over medium heat and toss the veggies around a few times until they’re done to your liking. It’s simple. Especially when your someone else does it for you. Thanks Norm!
It’s always nice to find a recipe that combines a bunch of your favourite foods. So when I found this one on MyRecipes.com, full of all the things that make my life complete, I knew I had to make it and eat way more than the recommended serving size. Hope you do too.
How do you barbecue your veggies? Do you have a Barbecue Thingy, or do you use another method? Let me know!
Pasta with Chickpea-Garlic Sauce and Grilled Veggies (based on Pasta with Chickpeas and Garlic Sauce)
2 tsp olive oil
2 cloves garlic, peeled and crushed
3/4 tsp salt
1/4 tsp crushed red pepper
1 can chickpeas, drained and rinsed
2 cups chicken or vegetable broth
1 1/2 cups uncooked medium shell pasta
1 tbsp fresh lemon juice
1/2 cup grape tomatoes
1 zucchini, chopped
1/2 lb asparagus, trimmed
1/4 cup olive oil
1 clove garlic, minced
Salt and pepper
First, get someone to grill your veggies for you. Or do it yourself, I guess. Toss all ingredients together in a medium bowl. Place Barbecue Thingy on grill over medium heat and pour in veggies. Stir and toss occasionally until vegetables are tender, 10 or 15 minutes (may take more or less time depending on your choice of vegetables). You’ll want to choose vegetables that take about the same amount of time to cook. Carrots take a while, so your zucchini will probably have evaporated by the time they’re done.
Next (or while someone else is doing the veggies), heat oil for sauce in a medium pan over medium heat. Add crushed garlic and sauté one minute. Add salt, pepper, chickpeas and broth; bring to a boil. Cover, reduce heat and simmer 15 minutes.
Meanwhile, cook pasta and drain.
Blend chickpea mixture until smooth, either with an immersion blender or in a food processor. Combine with pasta, veggies and lemon juice.