What's On Hand

We did not get to the grocery store yesterday afternoon (although I did go to the drugstore for diapers last night and have to say I really like being out in the snow). But because I've been staying home with the baby I've been stocking up on food and we were in good shape. In fact, last night I had multiple options for Todd. He chose pasta with broccoli and chickpeas, a recipe from Gourmet (there were tons of recipes in the Jan issue I found I wanted to try).

Saute 2 minced garlic cloves and some crushed red pepper flakes in a couple tablespoons of oil for just a minute, then add a box of frozen chopped broccoli. Once the broccoli's thawed and heated through, add half a 15-ounce can of chickpeas. Toss in 2 servings of long pasta (we used linguine because it was what we had, but the recipe called for whole-wheat spaghetti).

We both really like it, with its touch of heat from the pepper flakes. It makes 2 very generous servings.