Description
A hearty Italian dish made with pasta and chickpeas.
Ingredients
Scale
- 200g pasta
- 400g canned chickpeas, drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Add diced tomatoes and cook for 5 minutes.
- Add chickpeas and vegetable broth, bring to a boil.
- Add pasta and cook until al dente.
- Season with salt and pepper.
- Serve hot, garnished with parsley.
Notes
- Use whole wheat pasta for a healthier option.
- Adjust broth for desired consistency.
- Can be made in advance and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta e ceci recipe