Pasta with Chickpeas

Pasta with Chickpeas is a delightful Lebanese dish that combines al dente pasta with hearty chickpeas, vibrant spices, and aromatic herbs. This vegan recipe is not only fulfilling but also rich in flavor and nutrition.

Ingredients

• Pasta (small shape, such as ditalini) - 150g
• Canned chickpeas - 400g (drained and rinsed)
• Olive oil - 2 tablespoons
• Garlic - 3 cloves (minced)
• Onion - 1 medium (finely chopped)
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable broth - 500ml
• Fresh parsley - 2 tablespoons (chopped)
• Lemon - 1 (juiced)
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
4. Stir in the ground cumin, coriander, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
5. Add the drained chickpeas and vegetable broth to the skillet. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
6. Add the cooked pasta to the chickpea mixture and stir gently to combine.
7. Remove from heat and stir in the lemon juice and chopped parsley. Adjust seasoning if necessary.
8. Serve warm, garnished with additional parsley and red pepper flakes if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.

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