Pasta with Chickpeas
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 554kcal
Ingredients
- 1 small onion diced
- 3 cloves garlic crushed
- 1 sprig rosemary or 1 tsp. dried rosemary
- ¼ tsp. crushed red pepper flakes
- 15 oz. cans chickpeas drained and rinsed
- 15 oz. can crushed tomatoes
- 8 oz. small shaped whole wheat or chickpea pasta like shells
- 4 cups water
- 2 Tbs. 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: 3to 4 | Calories: 554kcal | Carbohydrates: 109g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Sodium: 355mg | Potassium: 949mg | Fiber: 13g | Sugar: 13g | Vitamin A: 628IU | Vitamin C: 20mg | Calcium: 175mg | Iron: 9mg