This recipe was inspired by Moosewood Restaurant Daily Special cookbook. I put in a few changes of course - can't help myself! I highly recommend this cookbook - salad, soup, and bread combos - what could be better?1. Bring a large pot of water to boil to cook pasta. Once water is boiling, add 1/2 pound pasta such as rotini, bow tie, or elbow macaroni. Cook until just tender and drain.
2. Whisk together:
1 Tbs. olive oil
1 Tbs. white wine vinegar
1 tsp. ground fennel seeds
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
Then add:
1 1/2 C cooked chickpeas (or 15 oz. can, drained). Set the chickpeas aside to marinate.
3. Heat 1 Tbs. olive oil over low heat. Add 2-3 cloves of minced garlic and cook just until the garlic is tender, probably less than a minute.
Then add:
1/2 C celery, sliced
1 bell pepper, diced
1 1/2 C diced tomatoes, or when out of season use 15 oz. can of diced tomatoes with liquid
1 1/2 C green onions, sliced
Simmer the tomato mixture for 8-10 minutes, stirring often. Then add in the chickpeas with marinade and cook for another 2-3 minutes.
4. Toss the warm tomato/chickpea mixture with the pasta, then add the following ingredients:
1/2 C your favorite olive, sliced
1/3 C chopped parsley
2 Tbs. lemon juice
1/2 -1C crumbled feta cheese - depends on how much you love it!
1 small can artichoke hearts, drained and roughly chopped
Serve warm or chilled. Serves 4-8 depending on whether or not it's a main dish or a side.
