Cheesy Mac and Chickpeas
This recipe makes 4 servings
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 |
| RDI % | - |
| calcium | 19 |
| iron | 26 |
| vit A | 195 |
| vit C | 42 |
| folate | 3 % |
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.
Ingredients
- 2 tbsp olive oil
- 4 carrots, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz/796 mL) tomatoes
- 2-1/2 cups water
- 1-1/2 tsp dried Italian herb seasoning
- 1/4 tsp hot pepper flakes
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 2 cups elbow macaroni
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red wine vinegar or white wine vinegar
- 1/4 cup 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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