Description
A hearty Italian dish made with pasta and chickpeas.
Ingredients
Scale
- 200g pasta
- 400g canned chickpeas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- Salt to taste
- Pepper to taste
- 1 liter vegetable broth
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add chickpeas and rosemary, stir for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Add pasta and cook until al dente.
- Season with salt and pepper.
- Serve hot.
Notes
- Use whole grain pasta for a healthier option.
- Adjust the thickness by adding more or less broth.
- Top with grated cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pasta e ceci, Italian chickpea pasta, vegetarian pasta dish