This isn’t so much an adventure with my veg box as it is an adventure with my pantry. In part because I had a can of tomatoes open for something else, in part because a friend of mine was talking about this and I realised I had most of this kicking around and it sounded delicious, so why not make it. She was using Smitten Kitchen’s recipe, which is here:

quick pasta and chickpeas

And my friends version looked and tasted (from her household’s reviews) amazing. She also had all the right ingredients and ate hers immediately. I didn’t and ate mine the next day. Here is what I did and mine also tasted pretty great. Since chickpeas are the star, use the nicest ones you can find.

In a pot, heat 2 tablespoons olive oil over medium heat and add 2 roughly chopped cloves of garlic. Cook until it is barely brown. Stir in four heaping tablespoons of chopped or puréed tinned tomato, salt, 2 tablespoons of nutritional yeast, teaspoon of Aleppo pepper, and pepper, and cook them for a minute or so. Add a 1.5 cups (or 15oz tin) of chickpeas, 1/2 c (or 55g) of giant couscous (or any pasta, but I used giant couscous here), and 2c of boiling water, and bring to a boil. Stir to scrape up any browned bits on the bottom of the pot, then lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes. Top with 2 tablespoons of olive oil. Let rest in the fridge overnight.