Vegetarian Chickpea and Peppers on Pasta

I am approaching the end of my school semester (finally!), but one of the things that comes with the territory, is a lack of food. Exams and stress aside, my pantry is slowly being emptied so that I don't waste anything as I head back home for the summer.

But not to worry, this story has a silver lining!

I have been forced to be really creative with the food I make! With only a few random ingredients, what is a person to do? It makes me smile actually because I like a good cooking challenge.

Of the remaining ingredients in my pantry, these were the ones I decided on: one lowly can of chick peas, vegi. fusilli, and Club house Roasted Garlic and Peppers seasoning spice.


They made a really yummy pasta that I will totally make again! The chick peas added an awesome source of protein and the pasta wasn't too heavy; great after workout food. Plus did I mention that I only used HALF the can of chick peas...this dish probably cost all of 1.00 to make.


I made a vegetarian version (because I am trying to eat a few vegetarian meals a week), but you could add chicken if you prefer. Fresh herbs and extra veggies would also be awesome. (Try parsley, or chives!)

Ingredients:

1 Tbsp. Club House Seasoning - Roasted Garlic and Peppers
1 Serving dry vegi fusilli
1 Tbsp. Olive Oil
1 Tbsp. Water
1/2 Can chick peas- drained

Directions:

1. Mix Club house seasoning, water, and olive oil and set to the side. (The time it takes to sit re-hydrates the garlic and peppers in the seasoning) After a few minutes, toss with chickpeas and let sit while pasta is cooking.

2. Cook pasta according to package directions

3. Top cooked pasta with seasoned chick peas and serve.