It seems impossible for it to actually be good and yet, it is! Aaron, never a big legume fan, loved it and said I should write it down. I'll take that as a ringing endorsement!
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| It looks boring, but it doesn't taste boring |
Ingredients
5 TBS olive oil
6 cloves of garlic (crushed)
1/2 tsp dry rosemary
black pepper and red pepper flakes to preference (I used a dash of black pepper and about 1/2 tsp of red flakes - you could probably omit the red pepper if you're not into it).
2 tsp salt (you can start with less if you don't like things too salty)
1 (6 oz) can tomato paste
1 (15 oz) can chickpeas, drained and rinsed
1 cup (112 g) of uncooked ditalini pasta (other small pasta can work, but may change cook time)
4 cups water
vegan parmesan (optional)
Instructions
In a large pan, over medium heat, warm the olive oil and add the garlic, cooking until it begins to change color. Add in the rosemary, pepper(s), salt, and tomato paste and stir for a moment to break up the tomato paste, then add in the chickpeas, pasta, and water. Cook uncovered, stirring often, for about 20 minutes. The pasta and chickpeas will be soft, the oil will have mostly incorporated, and the sauce will be thick when it's ready.
Top with vegan parmesan and freshly ground black pepper and enjoy!
1/4 of this recipe (not including the parmesan) is a hearty meal and comes in around 400 calories, 10 grams of protein, 50 g carbs, 19 g fat, 5 g sugars, and 7 g fiber. It's got enough of everything to keep you full!
