In our latest issue:

 Quick nutrition for busy mornings, a healthy school lunch guide, gut-healthy tips  See more >
KIWI magazine

Filed under: Dinner, Vegan, Vegetarian

ChickpeaTomato

Made with beans, tomatoes, and olive oil—all staples of the Mediterranean diet—this pasta will appeal to both kids and adults.

Active time: 30 minutes

Total time: 30 minutes

Ingredients

  • 3 cups cooked chickpeas (or two 15-ounce cans, drained)
  • 3  tablespoons extra virgin olive oil, plus extra for drizzling
  • 4  cloves garlic, thinly sliced
  • 1 sprig rosemary
  • Coarse salt
  • Freshly ground black pepper
  • 1 28-ounce can whole San Marzano tomatoes, chopped, with juice 1 cup chicken or vegetable broth
  • 16 ounces whole-wheat fusilli
  • 1⁄4 cup sliced basil, optional

Directions

  1. Reserve 1⁄2 cup chickpeas. Heat a large saucepan over medium-low heat. Add oil to the pan to warm. Add garlic slices and rosemary sprig and cook until fragrant, about 30 seconds (do not brown the garlic).
  2. Add remaining chickpeas and season with salt and pepper. Cook 2 to 3 minutes. Add tomatoes and broth and bring to a boil. Lower heat to a simmer and cook, uncovered, for about 20 minutes, stirring occasionally, until sauce has reduced slightly. Remove rosemary sprig and discard.
  3. While sauce is cooking, cook pasta in a large pot of boiling water until al dente. Reserve 1⁄2 cup of pasta cooking water. Drain and return to the pot.
  4. Using an immersion blender, carefully puree sauce until smooth. Taste for seasoning. Add reserved chickpeas to the pureed sauce and stir. Add sauce and reserved pasta water to pasta and stir until well-combined. Before serving, drizzle each portion with olive oil and top with basil, if desired.
Serves 6

Per serving: calories 769, fat 16 g, protein 37 g, carbohydrates 123 g, dietary fiber 26 g, sugar 17 g

 

Advertisements
Advertisement
Advertisement
© 2017 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy