Friday, April 25, 2008

RECIPE: Spicy Chickpea Pasta

This is a great recipe to pull out when you're overdue for a grocery shop and need to dig deep in the pantry! This dish is vegetarian as long as you use vegetable rather than chicken stock.

Time: 30 minutes
Serves: 4

10-12 oz rotini pasta
2 tbsp olive oil
2 cloves garlic, minced
1 medium onion, chopped
1/2 a sweet pepper (red, yellow, or orange)
3/4 cup chicken or vegetable stock
Half a 28 oz can of crushed tomatoes
19 0z can chickpeas, rinsed and drained
1 1/2 cups frozen green beans
juice of 1 lemon
2 tsp chili powder
1 tsp cumin
2 tbsp dried parsley (or about 1/4 cup fresh chopped)

1. Cook the pasta in boiling water.

2. While the pasta is cooking, in a large frying pan, saute the garlic and onions in the olive oil until they start to soften. Add the sweet pepper and cook until tender.

3. Add the chicken stock, crushed tomatoes, chickpeas, green beans, lemon juice, chili powder, cumin, parsley, salt and pepper. Cook until hot and bubbly and the green beans are completed heated through.

4. Pour sauce over cooked pasta and serve!

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