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Chickpea pasta

Name: Chickpea pasta
Yield: 6
Ingredients: 1 lb Tubetti or Ditalini pasta; 2 cans Chickpeas (rinsed and drained); 1 tbsp Tomato paste (heaping!); 4 cloves Garlic (whole); 2 sprigs Fresh rosemary; 7 cups Water (plus more as needed); Extra virgin olive oil; Salt

@jantho

Ingredients

1 lb Tubetti or Ditalini pasta

2 cans Chickpeas (rinsed and drained)

1 tbsp Tomato paste (heaping!)

4 cloves Garlic (whole)

2 sprigs Fresh rosemary

7 cups Water (plus more as needed)

Extra virgin olive oil

Salt

Steps

In a large pot, sauté whole garlic and rosemary in olive oil.

Add the chickpeas and sauté to coat. Remove the garlic and rosemary sprigs.

Stir in the tomato paste and water. Let it simmer for 20 minutes to marry the flavors.

Take out about 3/4 of the chickpeas and blend them until smooth. Pour that cream back into the pot.

Add your pasta directly to the beans. Season with salt and add a little extra water if it gets too thick.

Cook until the pasta is tender.

Nutrition Facts

Calories

527kcal

26%
Fat

11g

16%
Saturated Fat

2g

10%
Carbohydrates

96g

32%
Fiber

11g

44%
Sugar

5g

10%
Protein

19g

38%
Cholesterol

0mg

0%
Sodium

455mg

18%

Percent Daily Values are based on a 2,000 calorie diet.

Chickpea pasta

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts