Linguine with Chickpeas, Potatoes, White Beans, Garlic Cloves, and Red Chili Flakes

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

There are three things to remember here: multiple starches really complement each other; whole garlic cloves cooked until soft are a mild and wonderful vegetable by themselves; and the two peppers, red and black, also complement each other. You can cook this dish from scratch or use leftover beans.


  • 8 ounces linguine
  • ½ cup chickpeas, cooked (as for white beans)
  • 3


Cook the linguine and garlic cloves in 8 quarts of boiling salted water for 5 minutes, then add the potatoes. Boil another 5 to 10 minutes or until the pasta is tender and the garlic and potatoes are soft enough to squeeze easily between your fingers. If the pasta finishes first, lift it out with tongs