Thursday, May 26, 2011

Pasta with Chickpeas

Pasta with chickpeas is an old Italian recipe (Pasta e Ceci). It's well balanced to keep you full, plus it's tomato-y and texture-y and very comforting. 

2 tsp dried thyme (or 4 stems fresh)
1 tsp dried rosemary (or 1 stem fresh)
1 TBSP oil (olive or vegetable)
1 TBSP butter
1 onion, chopped
2 garlic cloves, chopped
3 cubes vegetable (or Not Chick'n brand) bullion
6 C water
2 cans chickpeas (garbanzo beans) or kidney or northern beans
2 C diced tomatoes (or one 14.5 oz can diced tomatoes)
3/4 C small pasta
1/2 tsp salt
1/2 tsp pepper

Heat oil and butter in a stock pot and saute onion and garlic for 3 minutes. Add everything else and simmer until pasta is tender (15 minutes). Serves 4 -6

About $1.30 per serving

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