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  • Pantry challenge
    PANTRY RAID! You only need five ingredients from your pantry plus a few herbs and spices to create a basic pasta and garbanzo bean dish in less than 30 minutes. Plus it’s healthy and affordable. NANCY PRICER | HOOD COUNTY NEWS
  • Pantry challenge
    USE YOUR NOODLE: Create your own recipes with this basic pasta and garbanzo beans recipe. The pasta and beans go well together in many differ-ent recipes. Meat, vegetables, tomatoes, broth and more can be added to this basic recipe. However, the basic rec
  • Pantry challenge

Pantry challenge

Be creative with the staples you have on hand
Wednesday, March 25, 2020

A coworker of mine challenged me to come up with some recipes from items in my pantry.

The COVID-19 pandemic really hit fast, and people have been scrambling to stockpile items for the food supply.

After seeing the shelves in a few grocery stores, I’m betting lots of our readers have filled their pantries full of staples.

I’m also betting many are like me and don’t always know what to do with every item purchased. We just want to have it on hand in case we need it.

Awhile back I was on a kick to make roasted garbanzo beans and homemade hummus. That phase passed, and now I have over a dozen cans of the beans. I think they feel abandoned, and every time I open the panty door, I swear I hear them call my name.


Garbanzo beans are not only rich in protein, fiber, iron and more, they are very affordable.

We all need to stay as healthy as we can right now and watch our pennies until this pandemic passes.

Another staple I always have a lot of is pasta – all shapes. I thought I would put the two together and make Pasta with Garbanzo Beans.

I just happen to have fresh rosemary and parsley growing in my garden, but if you don’t just use dried rosemary, Italian seasoning, oregano or whatever you have.

The key to cooking from your pantry is to keep an open mind. Use what you have and resist a trip to the grocery store.

This recipe is pretty basic but tasty as is. However, you could add any kind of meat or vegetables. Make it yours.


4 cups (12 ounces) pasta

3 tablespoons olive oil

4 large cloves garlic, finely chopped

2 teaspoons rosemary, finely chopped or 1 teaspoon dried rosemary

1 14-ounce can garbanzo beans, rinsed and drained


Boil pasta in salted water according to package directions. Reserve about 1/2 cup of liquid before draining pasta.

While the pasta is cooking, heat oil in large skillet over medium heat. Add chopped garlic, red chili flakes and rosemary. Stir a few minutes.

Add the garbanzo beans and cook for about three minutes.

Add the cooked and drained pasta and parsley. If it seems a little dry, add some of the reserved pasta liquid. | 817-573-7066, ext. 226



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