Summer Pasta with Chickpeas

[hippywife]

http://www.nytimes.com/2008/08/15/health/nutrition/15recipehealth.html?_r=1&oref=slogin



This was good (very good according to the DH)but even though I added a little more balsamic vinegar, some marinated artichokes, the juice of half a lemon, and some olive slices, and used feta, it was still kinda sorta bland. Odd coz it shouldn't have been. I think the texture of the garbanzos kind of bring it down but they're really there for the protein. Besides using better olives, I'm left wondering what would make this taste a little brighter.

[NMDemDist2]

1. peppercinis n/t

[hippywife]

2. Good thought.

I do have some. I always have some. :9

[NMDemDist2]

3. just one or two, don't want to overwhelm the other flavors

just give it a bit of a 'punch'

:hi:

[Gormy Cuss]

4. More garlic. More lemon added just before serving.

That's what I'd do. Garbanzos love lemon; most salads benefit from more garlic.

[Tangerine LaBamba]

5. More garlic, for sure -

lots more garlic. And then how about some thinly sliced red onions tossed with it all?

I'd also throw in a small hit of sugar as the tomatoes cooked, and just a tiny bit of red pepper flakes.

[hippywife]

6. To answer you and Gormy on the garlic front

I have to use it very judiciously. The DH doesn't like as much as I do. Also the tomatoes do not cook. They are marinated raw and then tossed with the pasta. I'm betting this is going to taste better tonight cold straight from the fridge. :hi:

[pinto]

7. Thick sliced cucumber, some mint and a little dill?