Ditalini with Chickpeas

I have fallen back in love with an old flame, and that old flame is Bon Appetit magazine.  A few years ago, I fell out of love … hard!  I am a visual person and something changed abruptly.  The images were different, the recipes did not excite and the overall feel left me lifeless.  Then a few months back, it started tugging at me as I waited in line at the grocery.  I hesitated, but finally I picked up a copy and gingerly flipped the pages.  It still took me a while to fully commit;  but, once I did, I could not get enough, and this recipe for Ditalini with Chickpeas, Kale and Garlic Rosemary Oil sealed the deal.

Ditalini with Chickpeas, Kale and Garlic-Rosemary Oil

The last two issues have left me longing for more … new creativity is surging through my veins.  Now, I anxiously await the newest copy to be delivered to my mailbox.  Really, I cannot get enough, it has become my go-to resource guide for all things food.  In fact, I want it so close to me, that I have begun rotating the copies since January.  The newest copy stays in the kitchen, and the past month moves to my desk or next to my side of the bed.  You know it is a true love affair when you cannot get enough.

Last weekend we were in the mood for some comfort food, something warm, wonderful and new.  And something that would last a couple days.  I have been eyeing a few pasta dishes that were featured in the February issue, but one that really stood out included chick peas.  We both love chick peas!  This recipe is a spoof off of a traditional Italian dish Pasta e ceci, which is pasta with chick peas.  I followed the recipe, a little bit, as I decided to add  kale that was sautéed with a little olive oil and garlic.  I wanted more greenery, as well I wanted the dish to be a bit heartier.  In true Chez Us form I did change around a few things, like adding more garlic, chili flakes, etc…. Wondering how it turned out?  It was bursting with flavor, and the next day was even better!  I cannot think of a better recipe for Meatless Monday!

Bon Appetit, I love you!!!!
Ditalini with Chickpeas, Kale and Garlic-Rosemary Oil

 

 

 

 

 

 

Comments

  1. Your photos look even better than B.A. magazine’s.
    I am making this week for dinner, I bookmarked it too……I feel the same way about Bon Appetit. I put it down for a while after the small font and change in editor in chief, but now I am back.

  2. A perfect pasta dish!

  3. A gorgeous bowl of goodness! This looks so comforting.

  4. i agree with you. i was an avid Bon Appetit subscription reader. but cancelled it a few years ago. i guess i’ll check them back out. Going to try this above recipe but with canned beans.

  5. I don’t usually “pipe in”, but all I can say is “Lordy”. GREG

  6. This looks right up my alley. I too have had some weird feelings towards magazines… but have really liked the direction they’ve been headed in over the last few years. It’s recipes like this that remind me how magical, yet simple, food can be.

  7. One of the great things about exploring other people’s blogs is seeing what produce they have access to – I love your ditalini pasta. It is not one that makes it to my local supermarket’s shelves!

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