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
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni
• parmesan cheese

Steps:

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