Sherclod Holmes @wallhackio@cat.family

@wadi if you want more spices, some things you can consider addimg while infusing oil:

• more rosemary
• more thyme
• oregano
• peel some garlic cloves (remove them before adding chickpeas)
• bay leaves
• red pepper flakes
• more salt
• add black pepper at end

You could, instead of a tablespoon of tomato paste, just add a can of some sort of canned tomato product (crushed tomato, tomato sauce, etc)

A squeeze of lemon or a splash of vinegar when you finish would probably be a good idea but I haven't tried it

@alyssa the list grows.....

@wadi @vaporeon_ saaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalt

@wadi @vaporeon_ btw, did the large vee add any salt?

@wadi @vaporeon_ anyway I wouldn't recommend pouring out excess water because you will lose some of the mashed chickpeas in the process

@wadi @vaporeon_ 10-15 minute range

@sidd_harth0_5h4h I am by far the one riding that film the most so maybe I'll just watch it myself in IMAX then :D

@aescling i made a new poll

@wadi @vaporeon_ I would keep boiling until the water reduces into a creamy sauce

@maple hihi

@wadi @vaporeon_ but it's not a big deal either way

@wadi @vaporeon_ I would do a medium heat

@wadi @vaporeon_ yeah I just cover the bottom

In my stockpot that usually ends up being around 1/4 cup but I never measure it in practice

@wadi @vaporeon_ I measure oil with my heart, but a 1/4 cup of oil is a normal amount for larger meals

@wadi @vaporeon_ sure

@wadi @vaporeon_ you can mash them in the boiling water

@wadi @vaporeon_ yes that will work. Do mash the chickpeas before adding pasta, the creamy texture of the broth is really important to the recipe