Elbows With Chickpeas and Escarole

Ingredients

• 8 ounces escarole
• cut in 1 inch pieces
• 1 cup water
• 6 tablespoons olive oil
• 1 tablespoon garlic
• minced
• 1 tablespoon tomato paste
• 1 (19 ounce) can chickpeas
• drained and rinsed
• 14 teaspoon black pepper
• 2 cups elbow macaroni
• parmesan cheese

Instructions

1. Combine escarole and water in a saucepan.
2. Cook, covered, over low heat until escarole is tender, about 20 minutes.
3. Do not drain.
4. Set aside.
5. In a skillet, heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning, about 5 minutes.
6. Stir in the tomato paste until blended.
7. Add the chickpeas; stir to coat with oil.
8. Mash about 1/4 of the chickpeas with the back of the spatula.
9. Add pepper.
10. Remove from heat.
11. Cook the macaroni in plenty of boiling salted water.
12. Drain.
13. Briefly reheat the escarole mixture.
14. Combine with the elbows.
15. Serve with plenty of cheese grated on top.