Snowed In? Time to Raid the Pantry

I've written before about the necessity of having a well stocked pantry. You are much more likely to cook at home if you have the ingredients on hand. It also helps if you're inundated with snow, like much of the Eastern part of the U.S. and Canada is right now, and you can't get out to the grocery store. Now is the time to turn to the pantry and make a nutritious dinner without having to leave the house.

I always have a variety of canned beans in my cupboard, as well as dried lentils and pasta. I also always have onions, carrots and celery in my refrigerator because I make a lot of stock, along with whatever vegetables are in season. And now is the time that I can head down to my basement coldroom and use my preserves. I made this vegetarian chickpea pasta very quickly and ended up with a balanced dish with protein, carbohydrates and vegetables. For a vegan pasta, just leave the cheese off. This recipe is really a guideline, so feel free to use whatever ingredients you have in your own kitchen.

Chickpea and Vegetable Pasta

1 tbsp olive oil
1 medium onion, diced
1 garlic clove, minced
2 carrots, sliced
1 celery rib, slice
1 slice of eggplant, diced
1 tsp oregano
1 tsp thyme
1/2 tsp red pepper flakes
1/2 jar canned tomatoes, chopped
1 can chickpeas, drained and rinsed
1/2 cup chicken or vegetable stock
Pasta shells for 2 people
Parmesan cheese, grated

source

1. In a skillet heat olive oil until it shimmers. Add onion and cook until translucent, about 5 minutes. Add garlic, carrots and celery and cook until garlic is golden, about 3 minutes. Add eggplant, herbs and red pepper flakes and stir to coat.

2. Add tomatoes and cook until the vegetables are almost tender. Add chickpeas and as much stock as you like to get the consistency of sauce you want.

3. Meanwhile in a pot of boiling water, cook pasta shells until al dente. Drain and add pasta to the skillet with the chickpeas and vegetables. Add grated Parmesan cheese and serve immediately.