What’s for Dinner: Garbanzo Pasta

That was good! Good enough to share with you!

Being financially strapped as well as trapped by a snowstorm (it’s very unusual to have a foot or more of snow here in Portland, Oregon), I’ve been trying to use up what we have in the pantry already. That’s a good practice anyway, but I’ve been neglecting it somewhat until recently.

Today’s dish was based around a bag of dry garbanzo beans. I bought them months ago, but never used them. I always have good intentions about using dry beans, because they are cheap and nutritious, but then I avoid them because of the soaking and cooking process. It was a lengthy process, but well worth it, and with some planning ahead, you can do it too!

Ingredients

1 lb bag of dry garbanzo beans
1 tablespoon extra-virgin olive oil
1 medium onion
9 baby carrots
Salt and pepper
Garlic powder
Dried oregano leaves
Dried basil
2-16 oz. cans tomato sauce
1 small can sliced mushrooms (or fresh sliced mushrooms if you have them)
1 cup small pasta shells

The night before (or at least 8 hours before cooking) put garbanzo beans to soak in 2 quarts of cold water. The next day, drain off the soaking water and rinse beans in a large colander. Return beans to large pot, and add 2-3 quarts of fresh water (water should be at least 1 inch above beans). Do not add salt. Bring beans to a boil, then simmer for 3 hours. Yes, 3 hours. You can shorten this to 40-50 minutes by using a pressure cooker. I do not own one. You might also be able to cook them in a crock pot all day if you work. I have not tried this yet.

When the beans are done, drain off the cooking water and rinse them again in the large colander until you see no foam. You will have a large amount of beans at this point. Put 2/3 of the beans into freezer containers (about 2 cups in each container) and freeze for later use. Put the remaining 1/3 aside for the moment.

Heat olive oil in a large skillet over medium-high heat. Peel and coarsely chop the onion and add to skillet. Chop the baby carrots and add to the skillet. I disguise my carrots by chopping them very finely with a hand chopper; you could also use shredded carrots. Or, if you and/or your family are not picky, use larger chunks. If you are using fresh mushrooms, add them now, too.

Give the carrots and onions a stir, and then add salt, pepper, and herbs to taste. I do not measure. I added a large pinch of salt, and then sprinkled enough pepper, garlic powder, and oregano to lightly cover the entire contents of the pan, followed by a quick dash of basil. Sauté it all together for several minutes, until the onions are translucent . It will smell delicious!

Add tomato sauce, beans, and mushrooms. Bring to a simmer, then turn heat to low and simmer for 30 minutes. Meanwhile, cook pasta shells according to package directions. Drain, and stir into sauce mixture.

Serve with freshly grated parmesan cheese. This served my family of five, with leftovers.