Cheesy Mac and Chickpeas

Tested Till Perfect

When you arrive home tired and hungry after a long busy day, this easy one-pot stew featuring pantry-friendly dried pasta and cans of tomatoes and chickpeas can be pretty comforting. Serve with a crisp green salad.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 496
pro 19 g
total fat 12 g
sat. fat 3 g
carb 81 g
fibre 10 g
chol 5 mg
sodium 990 mg
RDL 19% calcium %
iron 26%
vit A 195%
vit C 42%
folate 3 %
    2 tbsp (25 mL) olive oil
    4 carrots, thinIy sliced
    1 onion, chopped
    2 cloves garlic, minced
    1 can (28 oz/796 mL) tomatoes
    2-1/2 cups (625 mL) water
    1-1/2 tsp (7 mL) dried Italian herb seasoning
    1/4 tsp (1 mL) hot pepper flakes
    1 can (19 oz/540 mL) chickpeas, drained and rinsed
    2 cups (500 mL) elbow macaroni
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) pepper
    1/4 tsp (1 mL) red or white wine vinegar
    1/4 cup (50 mL) freshly grated Parmesan cheese

Preparation:

In saucepan, heat oil over medium heat; cook carrots, onion and garlic, stirring occasionally, for about 7 minutes or until onions are softened and carrots are tender-crisp. Stir in tomatoes, breaking up with spoon.

Add water, dried Italian herb seasoning and hot pepper flakes; bring to boil. Reduce heat, cover and simmer for 15 minutes. Stir in chickpeas; cook for 15 minutes.

Increase heat to medium. Stir in pasta, salt and pepper; cook, covered and stirring often, for about 10 minutes or until pasta is tender but firm. Stir in vinegar. Serve sprinkled with cheese.

Additional Information

  • Tip: If you don't have any chickpeas on the pantry shelf you can use red kidney beans or romano beans.





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