I have to admit, adding whole chickpeas to a pasta dish confused me, but it’s a fun way to add texture (and protein) to this vegetarian Italian meal.

You’ll need:

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon red pepper flakes (more, if you like your pasta spicy)
• 1/2 cup sun-dried tomatoes, drained
• 1 can chickpeas, drained and rinsed
• 2 cups dried pasta (I used fusilli)
• 4 cups vegetable stock
• Shredded mozzarella

Instructions:

1. Add salt, pepper, red pepper flakes, sun-dried tomatoes, chickpeas, pasta and stock to a medium pot. Stir to combine.
2. Cover pot, bring to a boil, then reduce heat and simmer, stirring frequently.
3. When pasta is cooked through and liquid has evaporated, turn off heat, stir in mozzarella cheese and stir. Serve!

Source: Adapted from a recipe by Sweet Peas and Saffron