Chickpeas and Pasta

"Found this from a Weight Watchers cookbook - we removed some items and we absolutely love it. Almost like a chop suey but healthy!"
 
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photo by citygirl716 photo by citygirl716
photo by citygirl716
Ready In:
40mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • In a nonstick pan over medium heat, heat the oil. Saute the garlic until soft; add the bell pepper, rosemary, and 1 tablespoon of parsley and saute 5 minutes longer.
  • Add the tomatoes; bring to a boil then reduce the heat and simmer, stir frequently for 10 minutes. Add the chickpeas and cook, stirring occasionally, until heated through (5 minutes). Stir in the ditalini, cheese and remaining parsley.
  • Top with a little more shredded cheese.

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Reviews

  1. What a great recipe that's easy and tasty! I'll be making this again soon!
     
  2. Had all the ingredients so decided to try it today! It is great, and tasted good when it was at room temp, too. Reminded me of a ratatouille (more than a chop suey). Had only dried rosemary so only used a scant teaspoon of it, and it was fine. A keeper.
     
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