Ok, actually the star of the chickpea show I’ve been running is this pasta dish with a sauce made from chickpeas and herbs. I modified this recipe , skipping garlic, and all fresh veggies, I used canola oil instead of olive to let chickpeas shine through, and used bay leaf (skipping the red pepper flakes bc of reflux) and a dash of vinegar plus salt and pepper. This sauce over gluten-free linguine with some fresh lettuces mixed in (try to get it to wilt a little, tasted so umami and still mild. So cheap too!
