Chickpea & Fiddlehead Fern Pasta

It’s a safe bet that any solo post from Jim with either:

A. Feature chickpeas

B. Feature a vegetable/grain that I have never used before.

He hit both these marks in this surpisignly yummy pasta dish. It seems really simple, but Jim always adds something extra to make it a little more complicated (he has a tendacy to drizzle evereything with brandy and light it on fire-cool to watch, delicious to eat). This recipe is great and it inspired me to try a fiddlehead ferm recipe of my own. Stay tuned!

1 lb whole wheat pasta of your choice, cooked

1/2 lb fiddlehead ferns

1 1/2 cups cooked chickpeas

1 cup onions, sliced

1/4 cup fresh parsley, chopped

6 cloves garlic, minced

Juice of 2 lemons juice, divided

4 tbsp olive oil(we used a little more when the dish was done, to add a little moisture)

3 tbsp vegetable broth

2 tbsp white wine

1 cayenne pepper, minced

1 tsp sea salt

3/4 tsp black pepper

• In a frying pan, saute chickpeas, garlic, cayenne, juice of 1 lemon and 2 tbsp oil over medium heatf for 5 minutes
• After 5 minutes, add white wine and cook for 2 more minutes, stirring continuously
• After cooked, pour into a mixing bowl and toss with pasta, parsley, sea salt and black pepper
• In another frying pan over medium heat, cook onions in 2 tbsp olive oil for 5 minutes
• Add fiddlehead ferns, veggie broth, white wine and juice of 1 lemon and cook for 2 or 3 minutes
• Add this mixture to pasta and chickpeas and toss again before serving

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