This is a super simple dish that comes together very quickly. I like to make it on nights when I work late and don't have much energy, but still want to make something yummy and homemade. I love how the heat of the pasta warms up the chickpeas so they get nice and creamy. If you want to be fussy you can remove the skin from the chickpeas. It just makes the dish a bit more elegant. I usually run a knife through a tablespoon of the capers then leave the rest whole. This would also be great with some artichokes or kalamata olives. If the capers aren't briny-salty enough for you!
For years I thought I hated cabbage. I think it was one of those irrational childhood food things, I was kind of a picky eater when I was little. Or at least, I had very specific ideas about what I liked and what I would not eat. There are definitely still ingredients I'm not fond of, mostly cilantro and another staple vegetable that I am too embarrassed to admit. But, luckily, I have overcome my fear of cabbage and now I pretty much love it.
My mom makes a really delicious lentil soup. Hers is a little rustic, with a thick broth and chunky vegetables. This is a bit fancier (but not really fancy at all...) It can be served as an appetizer, dressed up with some parsley and parmesan. But I like it best on a chilly night in front of the tv. Just add a little garlic bread and some grated cheese and you're in business!