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
- 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
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
- Iron 26.0
- Folate 3.0
- Calcium 19.0
- Vitamin A 195.0
- Vitamin C 42.0