Garbanzos & Shells - Recipe by Koji Cooks

GARBANZOS & SHELLS

This is a simple recipe I used to make in summer in Southampton, New York. The dish can be served hot or cold; the addition of imported (only) canned tuna makes a hearty entrée. I usually add fresh dill but didn't have any on hand, so this recipe uses chives and parsley. Other ingredients one could add are parmesan, feta and chili flakes. It makes a healthy, clean summer pasta salad or a great side.

GARBANZOS & SHELLS - Recipe (serves 4)

1/2 a pound of minipasta shells cooked al dente and held at room temp

1 can of cooked garbanzo beans drained

3 tablespoons extra virgin olive oil

1/4 cup mixed herbs such as dill, chives and parsley

1/4 teaspoon chili flakes - optional

a squeeze of lemon

1/4 teaspoon sea salt

20 grinds of black pepper

1/4 cup of grated parmesan or crumbled feta

METHOD

Heat a medium saucepan over medium-high heat, swirl in the oil, add the garbanzos and sauté for 3 minutes, add the cooked shells and remaining ingredients except for the cheese—to be sprinkled on upon serving—and sauté until well combined and piping hot.