Here’s a fall recipe I thought you might like – pasta with chickpeas. This is a quick and easy recipe for busy school nights. Bonus it’s healthy and packed with protein. Word of warning, remember to put your garlic in the oil when the pan is COLD not hot. It prevents the garlic from burning.
Pasta with Chickpeas
olive oil
4-6 garlic cloves, pressed in garlic press
1 red bell pepper, remove seeds & dice
1 tbsp fresh chopped rosemary
2 tbsp fresh chopped flat-leaf parsley
14 ½ ounce stewed tomatoes (handy to have these in the freezer ready to use!)
16 ounce can of chickpeas – rinse and drain
fresh ground pepper to taste
cooked pasta (about 2 cups)
¼ cup grated dairy free Parmesan cheese
Put pasta water on to boil & cook pasta while making the chickpea sauce
Place olive oil in sauté pan, sauté garlic
Mix in red bell pepper
Sprinkle in rosemary and parsley
Add in canned tomatoes and chickpeas
Saute everything together until warmed through
Drain al dente pasta and place pasta in pan with sauce
Mix together
Serve immediately and top with dairy free Parmesan cheese
Pasta with Chickpeas
Ingredients
- olive oil
- 4-6 garlic cloves pressed in garlic press
- 1 red bell pepper remove seeds & dice
- 1 tbsp fresh chopped rosemary
- 2 tbsp fresh chopped flat-leaf parsley
- 14 ½ ounce stewed tomatoes handy to have these in the freezer ready to use!
- 16 ounce can of chickpeas - rinse and drain
- fresh ground pepper to taste
- cooked pasta about 2 cups
- ¼ cup grated dairy free Parmesan cheese
Instructions
- Put pasta water on to boil & cook pasta while making the chickpea sauce
- Place olive oil in sauté pan, sauté garlic
- Mix in red bell pepper
- Sprinkle in rosemary and parsley
- Add in canned tomatoes and chickpeas
- Saute everything together until warmed through
- Drain al dente pasta and place pasta in pan with sauce
- Mix together
- Serve immediately and top with dairy free Parmesan cheese