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