A non-recipe: Pasta with Chickpeas

Sometimes the biggest deterrent I have from posting is the fact that I can't remember what I put in a particular dish. I tend to just start flinging things on top of one another and don't know how much of what I've actually used. Sometimes things are just too simple to post. For instance, yesterday I got a phone call requesting my "recipe" for fruit salad. Well, I cut up some fruit and I put it in a dish. I hardly feel as though that qualifies as post-worthy. I could make something up about making a syrup and mixing in herbs but it would be a lie. Dinner each night is just a guessing game. Sure, I have a menu planned but how it will be executed is a guessing game until it hits the plate.
So here is how it really is....

Chick Pea Pasta with Roasted Tomatoes

• a can of chick peas, kind of drained
  
• some broth
• some cloves of roasted garlic (I think it was between 3 and 6 cloves)
  
• some salt and pepper
• some grated Parmesan
• some flax meal cause it's healthy
  
• Some noodles
• Some roasted grape tomatoes
• Some parsley cause I decided (after it hit the plate) it needed some green

Start a pot of water to boil and add salt. When it boils, add your noodles and cook them.
Throw half the can of chickpeas in the food processor with some broth, garlic, pepper, flax and parm. Whirl it around till it's creamy. Taste for salt and adjust.
Drain pasta reserving about 1/3 cup. Mix in puree. Add more broth if it's too thick. Toss with remaining chick peas, tomatoes and parsley. That's how it's done.