Chickpeas with Pasta & Broccoli - Series 5
A one-pot meal--beans with pasta and vegetables--you get it all with this
one. Simple to make, delicious and jam-packed with energy, this dish makes
the perfect lunch or light dinner. Bringing together the protein-packed
endurance from beans, with the staying power you get from the complex carbs
of whole grain noodles and the light, fresh energy of delicately cooked
vegetables creates stamina with a flexible attitude and relaxed
clarity...with a bit of lemon zest to help you digest the protein and in the
dish.

What You'll Need
1⁄2 cup pine nuts
extra virgin olive oil
1 red onion, thin half moon slices
soy sauce
1-2 yellow summer squash, split lengthwise, 1/8-inch half moon slices
1 carrot, fine matchstick pieces
1 small bundle asparagus, tips removed, 1-inch lengths
2-3 stalks broccoli, small florets, stems peeled, sliced
1⁄2 cup corn kernels
1 1⁄2 cup cooked chickpeas
grated zest of 1 lemon
mirin or white wine
1⁄2 cup shredded fresh basil
8 ounces whole grain noodles (penne, shells, udon, soba or somen)
a few fresh basil sprigs, for garnish

Instructions
Heat a dry skillet and lightly pan toast pine nuts over medium heat until
fragrant. Be attentive here and keep stirring the nuts, as they will burn
easily.
Heat a small amount of oil in a deep skillet. Saute red onion, with a
splash of soy sauce, until limp, 1-2 minutes. Add summer squash, a splash
of soy sauce and saute until shiny with oil. Add carrot, a splash of soy
sauce and stir in. Add asparagus pieces and broccoli florets, stir in corn
and chickpeas, lemon rind and season lightly with soy sauce and a generous
splash of mirin. Cover and cook over low heat just until the broccoli and
asparagus are bright green and just tender.
While cooking the vegetables, bring a large pot of water to a boil. Cook
pasta al dente, 8-12 minutes, depending on the cut of pasta you are using.
Drain the pasta and do not rinse (unless you are using Japanese noodles;
they are coated with salt and require rinsing for the best flavor). Stir in
cooked vegetables, plus any remaining cooking liquid. Transfer to a serving
platter and serve immediately, garnished with sprigs of fresh parsley.
Makes 4-6 servings.
Note: You may use organic, canned beans in this recipe, although you will
not get the vitality you would from cooking them yourself.