Monday, July 06, 2009

Chickpeas, Corn and Carrots With Pasta Shells

The vegetables before adding pasta
This is how I do prep work for dinner through the day-a bowl here and there. I can't stand for long stretches, so this is a big help with getting dinner together. I cover them with cling film and then stick them in the fridge until needed.
Here it is completed. The light was pretty bad in the kitchen today, but you get the idea.

I mean really, what the heck was I to call this? Cleaning out the vegetable bins? I was aiming for something reminiscent of a corn relish, but hot and served over pasta. I think this turned out well, and it would be just as good cold as it was warm.

You Will Need:

1 package pasta shells, cooked
4 cups cooked chick peas, skins removed
6 carrots, thinly sliced on the diagonal
4 stalks celery, finely chopped
1 large red onion, chopped
1 cup parsley, chopped
10 sage leaves, chopped
1 teaspoon dried thyme
2 ears corn, removed from cob
Olive oil
Swiss cheese
Salt and Pepper

In a large frying pan heat about 4 tablespoons of oil, cook the carrots, celery, onion, and half the parsley, until carrots begin to soften. Add the sage, thyme, corn and remaining parsley and cook until carrots are soft. Add the chick peas and cook a few more minutes adding more oil if needed. Adjust salt and pepper. Toss with cooked pasta shells and serve topped with a sprinkling of Swiss cheese.

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