#47. Chickpea, Olive and Tomato Pasta

This is a recipe of my own invention, based loosely on hummus. Hummus is a blend of chickpeas, olive oil, lemon juice, and a sesame seed paste called tahini (I omit that last ingredient here). I invented this particular take on the ingredients of hummus as a quick, easy meal to make when one is low on fresh provisions (you don't even really need the fresh tomatoes--they're just nice to have).

1. Cook some pasta. I like to use penne. Start with 2/3 c. dry for one large serving or 1 1/2 c. for two large servings.
2. Chop a couple of small tomatoes, or one large tomato, or several grape tomatoes.
3. Open a can of chickpeas (aka garbanzo beans) and rinse them. Add half the can to the tomatoes if you are making one large serving (probably enough for two people, but I like to eat it by myself), or the whole can for 2 large or 4 small servings.
4. Open a can of black olives and use half or all of the can as above, but DO NOT RINSE them. In fact, I like to sprinkle some of the brine over the pasta before serving it.
5. Squeeze the juice of one lemon over the tomatoes, chickpeas and olives, two lemons for the larger (full can) serving.
6. Add a tablespoon of olive oil for the smaller serving, or two for a bigger serving.
7. Mix in the pasta. Season with salt and pepper (remember not to use too much salt if you added olive brine).

The San Pellegrino is only in the picture because space was at a premium that day, but like most pasta, this dish is in fact very good with mineral water and/or wine. 

A (I'd give it an A+ if I hadn't invented it myself)