Name: Spiced Chickpeas and Pasta with Garlic Mustard
Yield: Serves 2 as a main course, 4 as a side dish
Ingredients: ½ tablespoon paprika; 1 large onion; ½ teaspoon ground cumin; ½ teaspoon turmeric; ½ teaspoon ground coriander; ½ teaspoon pepper; 1 cup water; 1 teaspoon kosher salt; About 3 cups tender garlic mustard leaves, rinsed; ¼ pound imported Italian short tubular pasta or small shells; 1 red bell pepper; 2 tablespoons olive oil; 1½ cups cooked chickpeas (one 15-ounce can)

Preparation info

Serves
2
as a main course

Difficulty
Easy

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 fi

Ingredients

Method

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Ingredients

Method

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