Don't eat the fridgeThis is what you make when you're cartoon hungry, the kind of hungry where your fellow tramgoer's heads turn into huge, steaming roast chickens and you have to restrain yourself from ripping off a leg and taking a bite, Henry VIII style, even though you don't eat chicken, and you're dizzy and tired and irritable, and then you decide you couldn't possibly eat as you're so hungry nothing would taste good anyway.
Yeah, this is the thing you make. It doesn't look like much, but it is warm and savoury and has the right balance of protein to pasta to make you human when you're starving. It turns out celery is kind of magical. I always dismissed it as a kind of, for want of a better word, grandmotherly vegetable, stringy and bitter and only acceptable when smeared with peanut butter in a year two little lunch fashion. Also, I feel like I can never finish a bunch, and inevitably end up throwing out a sad, limp bundle of stalks and that makes me sad.
But, but! A couple of stalks of chopped celery gives this hastily assembled mix of pasta, chickpeas and stock a beautiful sweetness, and it's just delicious, so much so I can even overlook its Jamie Oliver heritage. Dana Treat uses red pepper flakes and rosemary; I usually just chop an onion and some celery and then nearly faint from the effort. I do use those tetra packs of liquid stock, which gives proper food people the vapours. If you're a good person you probably make your own. Either way, this will be ready in minutes and will make everything better.
Chickpeas & Pasta
Via Dana Treat. Serves two, but I can frankly eat the whole thing
A small onion, chopped
2 stalks of celery, chopped
Tin of chickpeas, drained
Around 1 cup of small pasta - ideally smaller than the pasta shells here, I usually like to use little ditalini tubes
Around 1 1/2 cups vegetable stock
Heat a slug of olive oil in a small pan over medium high heat. Add the celery and onion and give it around 5 minutes to soften, then add the chickpeas and stock. Bring to a simmer and cook for around 5 minutes just to soften the chickpeas, then get out your potato masher and crush as many of the chickpeas as possible, or as much as your hypoglycaemic brain can handle. Add the pasta, cover, and cook until pasta is done. I sprinkle with parmesan if I have it. Feel better.
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