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    You are in: Home / Recipes / Pasta With Chickpeas Recipe
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    Pasta With Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    MilliMoMo's Note:

    This recipe came from "Moosewood Restaurant Low-Fat Favorites" cookbook. The ingredients in this recipe are ones we have around all the time (and love!). We made it for dinner tonight, and it exceeded our expectations. YUM! If you like these ingredients, then I think you'll love it too. One of the neat things is that pureeing the chickpeas gives the sauce a wonderful, creamy texture.

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    1. 1
      Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes.
    2. 2
      Add the tomatoes and half of the chickpeas and cook for another 10 minutes.
    3. 3
      Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself.
    4. 4
      Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste.
    5. 5
      Meanwhile, cook the pasta.
    6. 6
      The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately.
    7. 7
      Pass the feta and chopped tomatoes (if desired) at the table.

    Ratings & Reviews:


    Nutritional Facts for Pasta With Chickpeas

    Serving Size: 1 (395 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 819.0
    Calories from Fat 108
    Total Fat 12.1 g
    Saturated Fat 4.7 g
    Cholesterol 22.2 mg
    Sodium 923.8 mg
    Total Carbohydrate 147.3 g
    Dietary Fiber 15.9 g
    Sugars 10.3 g
    Protein 31.0 g

    The following items or measurements are not included:

    fresh rosemary

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