Espaguetis con Garbanzos

Espaguetis con Garbanzos is a hearty vegan Spanish pasta dish that combines the earthy flavors of chickpeas with the comforting texture of spaghetti, all enhanced by a rich tomato sauce. This dish is simple to prepare and perfect for a satisfying meal any day of the week.

Ingredients

• Spaghetti - 200 grams
• Canned chickpeas - 240 grams, drained and rinsed
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Red bell pepper - 1, diced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 200 milliliters
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, bring salted water to a boil and cook the spaghetti 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 diced onion and red bell pepper, and sauté until softened (about 5 minutes).
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the canned diced tomatoes, vegetable broth, smoked paprika, cumin, salt, and black pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Add the drained chickpeas to the skillet and cook for another 5 minutes, stirring occasionally.
6. Combine the cooked spaghetti with the chickpea mixture, tossing to coat evenly. Heat through for 2-3 minutes.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

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

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