0 Picture
Ingredients
- Ingredients
- 2 * 2 teaspoons olive oil
- 2 * 2 garlic cloves, peeled and crushed
- 3/4 * 3/4 teaspoon kosher salt
- 1/4 * 1/4 teaspoon crushed red pepper
- 1 * 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
- 1 * 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 1/2 * 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
- 1/2 * 1/2 cup grape tomatoes, halved
- 2 * 2 garlic cloves, minced
- 1 * 1 tablespoon minced fresh parsley
- 1 * 1 tablespoon fresh lemon juice
- 3 * 3 tablespoons shredded Parmigiano-Reggiano cheese
Details
Servings 4
Preparation
Step 1
Preparation
Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
Nutritional Information
Calories:
333 (24% from fat)
Fat:
9g (sat 1.6g,mono 3.2g,poly 2.7g)
Protein:
13.6g
Carbohydrate:
57.3g
Fiber:
6.6g
Cholesterol:
3mg
Iron:
3.3mg
Sodium:
808mg
Calcium:
92mg
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