Pasta and 

Garbanzo Beans

4 Tbsp olive oil

3-4 cloves garlic, peeled and smashed--I used 3 teaaspoons minced garlic

6 Tbsp tomato paste

2 tsp kosher salt

Black pepper and red pepper flakes

Two 15 oz. cans cooked chickpeas--we made from dried beans

1 cup uncooked small-shape pasta--I used whole wheat tiny elbow macaroni.

3.5 - 4 cups boiling water--I used bean cooking juice plus water

Finishing oil

1 Tbsp olive oil per serving

1 clove garlic, minced

1 tsp minced fresh rosemary

red and black peppers

What happened when I froze a couple of servings: After about three weeks I thawed, heated and we ate it for lunch while zoom chatting with friends. I mention that because I wasn't focused on the food as much. It tasted fine, a little bland, but texture and flavor unchanged. I realized later I forgot to add the finishing sauce, which would have made a big difference. I intended to include a dollop of greens stir-fried with oil and garlic and at the last minute didn't. (it sticks in my teeth ) I think it would have done the same thing. 

I"m not putting the directions in because Dave posted them in the Feb Hungry Herald. I followed them and this is my write up on what happened. Mark recently acquired an Instant Pot (pressure cooker) and has in mind to learn to prep things like grains and beans. (also perhaps some Indian dishes). These garbanzos are his first attempt to use the machine. His loyal partner Carolyn may have urged him a tiny bit when he hadn't actually used it after a couple of months of ownership. He claims not to like  beans. But will eat pinto beans in chili. And other dishes when his loyal partner disguises them.  We had a 16-ounce bag of beans and used the whole thing. In the trauma of losing the instructions, not being sure the online advice is trustworthy, and given Mark's tendency to imagine the pressure cooker is a highly explosive device rather like a pipe bomb (exaggerated but not entirely imaginary) I forgot to ask Mark to measure out the water. But it was okay--when the beans were done I strained them, saved the bean juice as Dave suggested,  and added water to make 4 cups. This being our first try at bean-cooking, they may have cooked a bit too long. There is some variation in how long it takes for the steam to naturally subside and ours was on the lengthy side. 

This was a perfect dish for beans a bit on the smooshy side since they become partly sauce-y anyway. I wasn't sure how many beans I would get, so I prepared the amount in this recipe. It has a concentrated flavor so I took out half just in case. I couldn't remember how much cicis change in size. I hoped it would be equivalent to the prescribed two cans, 29 ounces.  
They tripled or more in size. I didn't think about meassuring out 2 1/2 cups. I just dumped everything in. It was clear I needed the reserved sauce, so in it went with the pasta. I added the pasta.

The flavor is delicious! I think so, Mark thinks so! It's on our cook-it-again list. We both think it came up a bit short on pasta, possibly because it was long on beans. Mark sighs and rolls his eyes at the brown elbows and questions whether the original recipe required them--he hopes it doesn't. I think it's personal choice and I am on a neverendng quest to eat a mediterranean diet because it may help prevent inflammatory disease and pain (such as arthritis, which Mom had all over but rarely noticed). Mom also credited her little dog, Perki (aka Pukey by some of the family) for keeping pain at bay. I guess I could get a dog like Perki. 

Faced with that I'm pretty sure Mark's view of whole grain pasta will improve considerably.