This is the perfect meal for ‘Meatless Mondays’.  It is easy to prepare and packs a whopping 12 grams of protein for one cup of chickpeas.  Have it tonight with a slice of crusty Italian bread and a glass of your favorite white wine.  You will be satisfied and you won’t miss the meat at all. 

 

Ingredients

1 Can Chick Peas – 15 oz

1 Lb Pasta

2 TBSP Olive Oil

½ Cup Onion, chopped

2 Cloves Garlic, minced

½ Cup White Wine

½ Cup Chicken Stock

¼ Cup Fresh Parsley, chopped

½ Cup Parmesan Cheese, plus more for the table

Salt

pepper

 

Instructions

Heat olive oil in a large sauté pan. Add the onions, cook on medium heat for 2 minutes. Add the garlic to the pan and cook 1 minute. Cook just until the garlic becomes fragrant. Drain and rinse the chickpeas. Add them to the pan and cook for 1 minute, stirring occasionally.

Add the wine and stock to the sauté pan and bring to a boil.

Add salt and pepper. Simmer for 3 minutes.

In a large stockpot, cook the pasta according to the manufacturers directions. Salt the water with 1 tablespoon of salt. Reserve 1 cup of pasta water.

When the pasta is al-dente, drain and add the pasta to the sauté pan with the chickpeas. Reserve 1 cup of pasta water.

Gently stir the pasta together with the chickpeas. Add the parsley and ½ of the pasta water. Continue cooking for 1 minute. Season with salt and pepper to taste.

Remove from the heat and add the Parmesan cheese. If the past is dry, add the additional ½ cup of hot pasta water and gently mix.

Serve immediately with extra Parmesan cheese and black pepper.

 

Print recipe here: chickpeas-and-macaroni