Cheesy Mac and Chickpeas

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 carrots thinly sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 can tomato
  • 2 1/2 cups water
  • 1 1/2 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon hot pepper flakes
  • 1 can chickpea drained and rinsed
  • 2 cups elbow macaroni
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red wine vinegar
  • 1/4 teaspoon white wine vinegar
  • 1/4 cup freshly grated Parmesan cheese

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 990 mg
  • Protein 19 g
  • Calories 496.0
  • Total fat 12 g
  • Cholesterol 5 mg
  • Saturated fat 3 g
  • Total carbohydrate 81 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 195.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheesy Mac and Chickpeas

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