Description
Hearty and flavorful, this rustic pasta dish is perfect for a weeknight meal. Simple ingredients create a satisfying and nutritious plate.
Ingredients
Units
Scale
- 6 oz (180 g) whole pasta
- 1 lbs (500 g) chickpeas
- 3 tbsp extra virgin olive oil
- 1 each finely chopped carrots
- 2 tbsp bio granular vegetal broth
- 6 cups (1.5 l) water
- dry rosemary
- pepper
Instructions
- Pour the water into a pot and bring to a boil. Add the vegetable broth.
- In another pot, sauté the vegetables in oil until browned. Add a spoonful of broth and cook for 3–4 minutes.
- Add the washed chickpeas, pepper, and rosemary. Cook for 5 minutes.
- Pour in the remaining broth and simmer, covered, for 30 minutes.
- Add pasta and cook for 10 minutes, or according to package directions.
Notes
- For a richer flavor, roast the chickpeas before adding them to the sauce.
- If you don’t have vegetable broth, use an equal amount of water and add a pinch of salt.
- This pasta dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15