Hi, long time no see!
This past two weeks have been super busy! Work, job searching/ interviewing, wedding planning, and apartment hunting have pretty much consumed my life in the past few days. On a more exciting note, we are [possibly] adopting a sister for Jasper. Key word here is possibly. We weren’t planning on getting a new cat, but I fell in love with this tiny 2 year old gray cat while were were picking up Jasper’s food from Pet Smart.
What I love about this sweet little girl is that she is just so tiny! She is two years old and only 6 pounds. She came from a hoarders home of over 50 cats, probably the reason why she is so small. She needs a good home (with a big brother to take care of her!). She even has Jasper’s adorable face!
Luke and I are still trying to make the decision to adopt her (as you see my mind is made up!). Our hope is that Jasper would love to have a friend to play with. However, we are concerned he won’t take to have a little sister in his home. If anyone has had experience in introducing cats, any advice would be helpful… I still have some convincing Luke to do! 😉
Now on to the recipe…
Although things have been busy, I still had time to try out a new chickpea and pasta recipe this week! Chickpeas are an excellent way to beef up your gluten free pasta dishes. They add a tasy nutty flavor, protein, and loads fiber to your pasta! Pair this up with a Greek salad and your good to go! Quick, healthy, and delicious! 🙂
Garden Pagoda, Chickpea, and Broccoli Rabe
2 cups of Gluten Free Ancient Harvest Garden Pagodas
1/2 bunch of broccoli rabe (see note)
3/4 cup of low sodium vegetable broth (non-vegetarian option you can replace with low sodium chicken broth for added flavor)
2 teaspoons of chickpea flour (Bobs Red Mill Garbanzo Bean Flour)
1 tablespoon olive oil
4 cloves of garlic, minced
1/8 teaspoon dried rosemary
1 can of chickpeas (8oz)
2 teaspoons of red wine vinegar
salt and pepper to taste
1) Prepare broccoli rabe by trimming the ends into 2 inch pieces. Hold aside.
2) In a large pot cook pasta for 6-7 minutes, add broccoli rabe and continue to cook for 3 minutes. Drain and hold aside.
3) In a small bowl mix together vegetable broth and chickpea flour.
4) Heat olive oil in a large pot on medium heat. Add garlic and rosemary and cook for 1 minute. Mix in broth and chickpea mixture. Let simmer mixing constantly. Add chickpeas, pasta, and broccoli rabe. Cook for 2 minutes making sure pasta in coated completely stir carefully because pasta tends to break apart). Salt and pepper to taste.
**If desired add Parmesan cheese at the end!
Note- Broccoli rabe looks similar to broccoli, but has long stems and leaves surrounding it’s buds. If you do not have broccoli rabe available, regular broccoli can also be used!