This combination of chickpeas and pasta was known to the Romans. Good hot or cold.
Chickpeas 225g (8oz) soaked
Macaroni 450g (1Ib)
Garlic, 2 cloves, crushed
Olive Oil, 15ml (1tbsp)
Basil 1 tbsp
"Parmezano" (vegan cheese) 3tbsp, or toasted sunflower seeds
Cook the chick peas as described. Cook the macaroni till al dente. Saute the garlic for 4 minutes in the oil. Add chickpeas, pasta and basil. Stir and toss for 2 minutes on a low heat. Serve with the parmezano. Try adding olives and/or red peppers for flavour & colour.