Description
A delicious and hearty dish made with pasta and chickpeas, perfect for a comforting meal.
Ingredients
Scale
- 200g pasta
- 400g canned chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced tomatoes and cook for 5 minutes.
- Stir in chickpeas and vegetable broth, bring to a boil.
- Add pasta and cook according to package instructions until al dente.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, blend a portion of the chickpeas before adding them to the pot.
- Feel free to add spinach or kale for extra nutrition.
- This dish can be made vegan by ensuring the pasta is egg-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg