Sunday Night Dinner: Pasta with Roasted Chickpeas and Cauliflower

Meals Day 13

Breakfast: Coffee with milk; 1 cup yogurt with chopped apple

Lunch: Curried Tuna and 2 carrots, cut into spears

Dinner: Pasta with Roasted Chickpeas and Cauliflower

Snack: Orange 

Recipe: Pasta with Roasted Chickpeas and Cauliflower

Although I am not a usually a fan of chickpeas, I really like this combination. Like an earlier pasta dish, it's a 

nice combination of different flavors and textures, which I just realized I think is key to a good meal. 

It seems especially important right now with such limited ingredients and quantity. 

1/2 cup chickpeas, drained and rinsed

2 - 2 1/2 cups cauliflower, cut into pieces about the size of quarters

1 garlic clove, minced

2 teaspoons olive oil

Kosher salt and black pepper

1 cup pasta

1 teaspoon lemon juice

1 tablespoon Parmesan cheese

Preheat the oven to 425 degrees. 

Place the chickpeas, chopped cauliflower, oil and garlic on a baking sheet, sprinkle with salt and pepper and mix well. Transfer to the oven and cook until golden, about 25 minutes. 

While the chickpeas are roasting, bring a large pot of water to a boil. Add the pasta to the boiling water and cook according to the directions on the package, or until it is the texture you like. Drain the pasta but leave some water behind. 

Put the drained pasta, pasta water, and roasted chickpea mixture back in the pot and cook over high heat for 1- 2 minutes. Add the lemon juice and Parmesan cheese and serve right away. 

Next time, I might add more cauliflower: it really shrinks. 

Here is what I notice when I eat pasta: it's very satisfying- not to mention filling- for about an hour or so. And then I am hungry again.