Toni's Pasta & Chickpeas Recipe

Bring a large pot of water to a boil for the pasta.

Heat the oil in a wide skillet and add the onion and pepper flakes. Cook for few minutes, then add the chickpeas.

While they're warming, chop the parsley leaves, garlic, and sage together, then toss a third of it into the pan. Season well with salt and pepper, add a little water or chickpea broth to the pan, and cook slowly, adding more liquid as it cooks away.

Salt the pasta water and cook the pasta. When done, drain and toss it with the chickpeas, the rest of the parsley mixture, and extra olive oil to taste. Taste for salt and season with freshly ground pepper. Grate some cheese over the top and serve with additional pepper flakes.