Pasta con Garbanzos

Pasta con Garbanzos is a hearty and flavorful Spanish pasta dish that combines the nuttiness of chickpeas with the warmth of spices, creating a satisfying vegetarian meal. This dish is perfect for a cozy dinner, showcasing the rich culinary heritage of Spain.

Ingredients

• Pasta (spaghetti or fettuccine) - 150 grams
• Canned chickpeas - 240 grams (drained and rinsed)
• Extra virgin olive oil - 3 tablespoons
• Garlic - 3 cloves (minced)
• Onion - 1 small (finely chopped)
• Red bell pepper - 1 (diced)
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Vegetable broth - 250 ml
• Fresh parsley - 2 tablespoons (chopped)
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving about 1 cup of the pasta cooking water.
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 diced red bell pepper to the skillet, cooking for another 2-3 minutes until the pepper softens.
4. Stir in the smoked paprika and cumin, cooking for 1 minute until fragrant.
5. Add the drained chickpeas and vegetable broth into the skillet, bringing the mixture to a simmer. Season with salt and black pepper to taste.
6. Allow the chickpea mixture to simmer for about 5-7 minutes, letting the flavors meld together.
7. Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add some reserved pasta cooking water to reach your desired consistency.
8. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 460
• Protein: 18 g
• Carbs: 64 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from chickpeas, supporting muscle health.
• High in dietary fiber, promoting digestive health and satiety.

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