Spiced Chickpeas and Pasta with Garlic Mustard

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

The spicing is subtle and warm, with a Moroccan feel, and the color equally so—a golden orange punctuated by red peppers. Spring mustard garlic needs no trimming, as the leaves will be tender and small—1½ inches or so. If larger, you may want to halve them. Winter cress or nasturtium leaves make an equally vivid contrast, used just the same way. If wild leaves are lacking, small-leafed cultivated mustard, slivered very fine, can be substituted.

Canned beans are among the few prepared ingredients I use—and Eden is, thus far, my brand of choice for the unadorned flavor and consistent texture of its high-quality legumes, which are usefully not salted. The chickpeas are particularly impressive (other brands are often chalky or mushy—and always too salty). I like all chickpeas skinned. If you do not mind the tissuey hulls, omit step 2.