Opis
A simple and hearty pasta e ceci recipe made with chickpeas and pasta.
Składniki
Skala
- 200g pasta
- 400g canned chickpeas, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 500ml vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instrukcje
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in the 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 fresh parsley.
Uwagi
- Use whole wheat pasta for a healthier option.
- Adjust the consistency with more or less broth.
- Can be made in advance and reheated.
- Czas Przygotowania: 10 minutes
- Czas gotowania: 20 minutes
- Kategoria: Main Course
- Sposób: Stovetop
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 350
- Cukier: 4g
- Sód: 400mg
- Kwasy: 10g
- Nasycony tłuszcz: 1g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 55g
- Włókno: 12g
- Białko: 15g
- Cholesterol: 0mg
Słowa kluczowe: pasta e ceci recipe, chickpea pasta, Italian pasta dish