For this week's Weekend Cooking offering, I made Pasta and Chickpea Stew. It is a variation on a recipe in
I soaked a cup of chickpeas (garbanzo beans) overnight. This morning I cooked them in a large pot, adding water whenever it got low. First on high heat, then turned down to medium. They took maybe three hours to soften, but I didn't have to hover over them. I could come in and out of the kitchen to occasionally check. When they were soft, I added a cup of my tomato sauce (recipe here). Then I sautéed two good-sized garlic cloves in olive oil with added rosemary at a very low temperature for about ten minutes, and added it to the beans. In a separate pot, I cooked some macaroni, and stirred it in. I think there was about 2 cups cooked. And that's it. This made a delicious, filling, healthy, excellent supper.