Thurs night improv (lemon pasta with chickpeas-vegan)

It’s been awhile. The world has been noisy so I have been allowing myself the compassion to focus inward.

To simplify food lately, We’ve been doing partially prepped meals from 2 local spots—one, Seed Cafe, my favorite vegan place and the other Local Crate, which uses all local ingredients.

Both meal kits come with many ingredients prepped and the recipes are easy enough to make in 30 minutes. It’s been a good compromise to feel like I am still cooking but to not be fully immersed. If we’ve learned anything these last few months it’s the importance of being flexible!

Some highlights from those kits:

“B”lt and quinoa onion rings

Golden curry bowls

But today I felt the spark of creativity. Perhaps it was having the week off or the lovely 70 degree weather that inspired me to cook.

Only, it’s Thursday. There’s not much left in the fridge (we shop Saturday). I relish this kind of challenge—ala Chopped to create something fantastic from whatever is in the basket.

This pasta was just the trick of comfort food and hearty filling with the addition of protein packed garbanzos. It always satisfies me to use what’s on hand resourcefully. Nothing particularly magnificent but Matt praised me anyway: “Restaurant quality”…perhaps I will take on Bobby Flay. 😉

It’s a hearty dish that comes together quickly….just in time for winter. And hey, this is a more or less of type of dish meaning if you don’t have zucchini that’s ok, no green onions or parsley or rosemary that’s ok too. Cannellini beans but no garbanzos? It’s all good. Basically, layer some carbs. It warmed my soul.

From our quiet corner of the world to yours, wishing you health and hope. ❤️

Lemon pasta with chickpeas

Lemon pasta with chickpeas (vegan)

• 1 lb spaghetti
• 3 tbsp olive oil
• 1 tsp crushed red pepper
• 4 green onions chopped
• 4 cloves garlic chopped
• 1 can chickpeas
• 2 medium zucchini, quartered and chopped
• 1 lemon, zest and juice
• Pasta water, about 1 cup
• 1 tbsp fresh rosemary chopped
• 1/4 cup fresh parsley chopped

Boil pasta. In the meantime, sauté zucchini in olive oil for 5 minutes on medium until just turning brown. Add chickpeas and heat through. Add crushed red pepper, garlic, rosemary and green onions, sauté 1 minute. Remove to separate bowl. Add 1/2cup pasta water and scrape browned bits from pan until loose sauce forms. Add lemon juice and zest. Add cooked pasta and additional water until pasta is well coated and soft (about another 1/2 cup water and 1 minute). Combine with zucchini-chickpea mix. Top with parmesan if desired.