The Indigo Girls will play with Melissa Etheridge at Everwise Amphitheater at White River State Park on August 14th

Here’s how to make one of her family’s favorite dishes…


  • 3 16 oz. cans of chickpeas (or prepare your own from 2 cups dried chickpeas.)
  • 5 medium yellow onions (coarsely chopped)
  • 6 cloves of garlic (finely minced)
  • 2 tbs. of olive oil
  • Freshly ground pepper
  • Parmesan cheese (shaved)
  • 1.5 cups pasta of your choice


Heat olive oil in large skillet (with lid) on medium. Add chopped onions to sauté, stir frequently until onions are translucent and sweet. Turn Heat to low, add garlic and stir (add more olive oil if it’s too dry at this point). Cook for about 5 more minutes. Add chickpeas and enough cooking liquid until liquid is even with the surface of other ingredients in skillet. Simmer covered on low for 15 minutes. To thicken sauce, use a fork to mash up some of the chickpeas. Add pepper and salt as needed. Prepare pasta. Farfalle and Penne are great for this, but use what you want. Serve chickpeas over warm pasta and most importantly—add plenty of shaved parmesan cheese.