What's your comfort food?

So this is what it looks like when I'm sick. (Or at least what my stove looks like.)

I'm at the tail end of what I think is a sinus infection, and you know how it is: everything's gross, everything's, um, drain-y. And for some reason, when I am like this, I crave only two things: peanut-butter-and-jelly sandwiches, and my favorite pasta-chickpea dish.

This pasta recipe was introduced to me by a lovely woman who worked with me at my first NYC job (a now-defunct magazine called Expedia Travels). I had just moved to the city, and although I had a job, I did not have a home. I searched for an apartment after work, and afterwards spent my nights sleeping on friends' couches and blow-up mattresses.

After a couple weeks of looking, my coworker Kathleen took pity on me and offered to let me crash for a weekend at her home on Long Island. She was amazing--completely generous, upbeat and adorable, and a clearly trusting of even the newest of friends. We had a great time in her modest home talking about boys, staying up late, drinking wine, and eating dinner in her comfy kitchen.

The first night I was there, she welcomed me with a good ole' salad and pasta supper. The pasta dish was made with chickpeas, olive oil, and garlic served over bow-tie pasta and topped with Parmesan. It's nothing fancy, but for some reason--I don't know if it was the generosity with which it was made, the relief of being new in town and having someone take care of me, or the extreme carbohydrate count--it struck a chord with me. I've been whipping it up for myself ever since.

And you know what's strange? I can make this dish in my sleep, but I've never made it for anyone but me (okay, save for one friend ONCE--and only because she was a vegetarian and I have no other veg dishes up my sleeve). In a way, I hog (literally, figuratively) this pasta love all for myself.

But here's some love for you: if you have a sinus infection/cold/flu situation sometime soon, throw this on the stove and thank me later. It's warm and filling and loaded with good, happy feelings. And also carbs. Wonderful, wonderful carbs.

Kathleen's Chickpea Pasta

1 1/2 teaspoons garlic, minced

1 can chickpeas

Extra-virgin olive oil

Whole-wheat penne or bow-tie pasta

Parmesan cheese, shredded

In a saucepan, brown the garlic lightly over medium heat. Add chickpeas, and mix for 1 minute. Add olive oil (enough to just cover the chickpeas). Bring to a boil, then reduce the heat. Slow boil for about 25 - 30 minutes, stirring occasionally.

Serve over pasta and top with Parmesan. Also great with broccoli spears and chopped asparagus (and even topped with walnuts).  Serves 3

And you? What's YOUR comfort food?