By Deborah Madison, Vegetarian Recipes for Everyone. www.deborahmadison.com. Reprinted with Permission.

Nothing could be quicker to make than this dish, and since it's quite likely you already have chickpeas and pasta and good olive oil on hand, it makes a great last-minute supper.

• 3 tablespoons olive oil
• 1 plump garlic clove, minced
• 3 tablespoons chopped parsley
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups cooked chickpeas, rinsed if canned
• 8 ounces farfalle or orecchiette
• Salt and freshly milled pepper
• 3 tablespoons mixed freshly grated Parmesan and pecorino Romano
• 1/2 cup bread crumbs crisped in olive oil or toasted in the oven

Warm half the oil in a large skillet with the garlic, parsley, and pepper flakes. Add the chickpeas and 1/2 cup water and simmer gently over medium heat. Meanwhile, cook the pasta in plenty of salted boiling water until al dente. Drain and add it to the chickpeas. Toss, taste for salt, season with pepper to taste, and add the remaining oil. Serve covered with a sprinkling of the cheeses and/or the toasted bread crumbs.