Macaroni with Mushrooms and Chickpeas!!!
29 oz. can of chickpeas – drained
1 quart of button mushrooms – sliced
5 cloves of garlic – chopped
1 bunch of fresh Italian parsley – chopped
1 bunch of scallions – chopped
¾ cup of chicken broth
¼ cup of wine
1 tablespoon of butter
Dash of salt
Red pepper flakes
Fresh grated Romano cheese
1 lb. of your favorite macaroni
Heat a large frying pan with a drizzle of olive oil. Add the chickpeas and mushrooms. Sauté the chickpeas and mushrooms on a medium to gentle heat, for a minute or two, until the mushrooms get a slightly rich and healthy color.
Add the scallions, garlic and parsley and continue to sauté for another minute or two.
Add the wine and the chicken broth. Add the butter and seasonings to taste. Continue to sauté on a gentle heat.
Prepare the macaroni as directed.
Drizzle olive oil on a serving platter and plate the macaroni. Add the mushrooms and chickpeas. Top with a drizzle of olive oil, red pepper flakes and fresh grated Romano cheese.