Chickpeas with Rosemary, Chilli and Garlic Recipe

Summary

Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings5
CourseMethod
VegetarianMain Ingredient

Ingredients

 Dried pasta1 Pound (500 Gram)
 Extra virgin olive oil6 Tablespoon
 Garlic4 Clove (20 gm), finely chopped
 Crushed chili flakes1⁄2 Teaspoon
 Finely chopped fresh rosemary/1 teaspoon dried rosemary, crumbled2 Teaspoon
 Canned chickpeas14 Ounce, drained, rinsed (1 Tin, 400 Gram)
 Finely chopped fresh flat leaf parsley2 Tablespoon
 Extra virgin olive oil1 Tablespoon (Additional Required)
 Salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 637 Calories from Fat 220

% Daily Value*

Total Fat 24 g36.4%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 321.4 mg13.4%

Total Carbohydrates 86 g28.6%

Dietary Fiber 7.5 g29.8%

Sugars 3.3 g

Protein 16 g31.5%

Vitamin A 12% Vitamin C 21.8%

Calcium 4.8% Iron 18.3%

*Based on a 2000 Calorie diet

Directions

Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, heat oil in a large frying pan.
Add garlic, chilli flakes and rosemary and cook over medium-high heat until fragrant, 1 minute.
Add chickpeas and cook until sizzling hot, 3 minutes.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with the parsley to the hot sauce.
Toss well to coat, adding 2 tbsp additional olive oil, salt, pepper and reserved water as needed.
Serve immediately.
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