My mom was telling me yesterday how my dad would make me buttered spaghetti with chickpeas mixed through when I was little, and she told me that I used to love chickpeas. I can’t remember any of this, and I thought I only started eating chickpeas in 2004. That’s what happens when you have brain surgery after brain surgery I guess.
Anyway, I decided to make this dish to see if it would jog any memories–it didn’t, but it tasted great!
1 400 gram can of boiled chickpeas
1 pound of vegan spaghetti
2 tablespoons of vegan spread
3 cloves of garlic
Vegan Parmesan Cheese or Soymage Parmesan(also there is another vegetarian option here, but it is not suitable for vegans)
Crush and chop the garlic into tiny pieces and set aside.
Bring a medium sized pot full of water to a boil and insert about half a pack of spaghetti.
While the spaghetti is cooking place 1 vegetable stock cube inside the water. This will add a nice flavor.
Next add the drained chickpeas into the water.
After about 8 minutes drain the spaghetti and chickpeas and place back inside the same pot.
Now scoop the vegan spread on top of the spaghetti along with the garlic.
Add a sprinkle of oregano and basil as well, and stir.
Dish out into a pasta dish and top with
Vegetarian Parmesan cheese or cheese of your liking.