Pasta with Chickpeas
Ingredients
The pasta
The sauce
-
1
teaspoon
olive oil
-
1
tablespoon
olive oil
-
¼
cup
plain breadcrumbs
-
2
teaspoons
finely chopped fresh rosemary
-
1
medium
red onion
-
4
cloves
garlic
-
3
tablespoons
tomato paste
-
1
can
chickpeas/garbanzo beans
-
1
cup
low sodium fat free chicken broth
-
¼
cup
chopped fresh parsley
-
1
oz
freshly shredded Parmesan cheese
Instructions
- Boil salted water and cook the pasta al dente, reserving one cup of cooking liquid before draining.
- In a medium saucepan, heat a teaspoon of olive oil and add breadcrumbs with a teaspoon of rosemary, cooking until golden.
- Remove breadcrumbs and wipe out the saucepan, then add the remaining olive oil and sauté the onion, garlic, and remaining rosemary until browned.
- Stir in the tomato paste and cook for another minute, then add chickpeas and chicken broth, bringing to a boil and then simmering until thickened.
- Combine the chickpea sauce with the pasta, adding parsley and Parmesan, and use reserved cooking water to adjust the sauce consistency if needed.
- Serve topped with toasted breadcrumbs.
Nutrition Facts (estimated)
Servings
5
Calories
351
Total fat
8g
Total carbohydrates
58g
Total protein
14g
Sodium
0mg
Cholesterol
0mg
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