Elbows With Chickpeas And Escarole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces escarole, cut in 1 inch pieces
• 1 cup water
• 6 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon tomato paste
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni
• parmesan cheese

Recipe

• 1 combine escarole and water in a saucepan. cook, covered, over low heat until escarole is tender, about 20 minutes.
• 2 do not drain. set aside.
• 3 in a skillet, heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning, about 5 minutes.
• 4 stir in the tomato paste until blended. add the chickpeas; stir to coat with oil.
• 5 mash about 1/4 of the chickpeas with the back of the spatula. add pepper. remove from heat.
• 6 cook the macaroni in plenty of boiling salted water. drain.
• 7 briefly reheat the escarole mixture. combine with the elbows. serve with plenty of cheese grated on top.