Pasta with Chickpeas
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 544kcal
Ingredients
- 1 onion diced
- 6 cloves garlic crushed
- 2 sprigs rosemary or 2 tsp. dried rosemary
- ½ tsp. crushed red pepper flakes
- 2 15 oz. cans chickpeas drained and rinsed
- 28 oz. can crushed tomatoes
- 16 oz. small shaped whole wheat or chickpea pasta like shells
- 8 cups water
- ¼ cup parsley finely chopped
- salt & pepper to taste
Instructions
- Cook the onion and garlic together in a large pot until the onion is soft.
- Add a bit of water if they begin to stick.
- Add the rosemary, crushed red pepper flakes, chickpeas and tomatoes, stirring to combine.
- Add the pasta and water and bring to a simmer over medium-high heat.
- Cook until the pasta is al dente, 12-16 minutes depending on the pasta shape and size.
- Once the pasta is al dente, stir in the parsley, salt and pepper.
Nutrition
Serving: 6to 8 | Calories: 544kcal | Carbohydrates: 107g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 910mg | Fiber: 13g | Sugar: 12g | Vitamin A: 598IU | Vitamin C: 18mg | Calcium: 167mg | Iron: 9mg