Pasta with Chickpeas, Tomatoes and Chard
|Author:||based on Vegetarian Times|
|8 oz.||penne pasta (or rotelle pasta)|
|1 tbsp.||olive oil|
|1 medium||onion, chopped|
|3 cloves||garlic, minced|
|2 pinches||crushed red pepper flakes|
|2 tsp.||fresh thyme, chopped (or 1 tsp. dried)|
|1 tsp.||fresh rosemary, chopped (or 1/2 tsp. dried)|
|1 pinches||saffron threads (optional)|
|15 oz.||garbanzo beans, drained, 1/2 cup liquid reserved (to thicken)|
|28 oz.||tomatoes, drained|
|1 bunches||Swiss chard , stemmed and rinsed well (1 1/2 lbs)|
|1/2 cups||Parmesan cheese, grated (or romano cheese)|
- Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 12 minutes. Drain well and set aside.
- Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, garlic, pepper, thyme, rosemary, paprika and saffron if desired. Cook, stirring often, until onion is tender, 8 minutes.
- Add chickpeas, reserved liquid and tomatoes to onion mixture. Season with salt and freshly ground pepper to taste. Bring to a boil, breaking up tomatoes with spoon. Reduce heat to low and simmer, stirring occasionally, 15 minutes. If mixture becomes dry, add a little water to keep it moist.
- Meanwhile, in large saucepan fitted with steamer basket, bring 2" water to a boil over high heat. Add chard, cover and steam until bright green and tender, about 3 minutes. Remove chard and coarsely chop. Transfer to large bowl and stir in 2 teaspoons oil and salt and pepper to taste. Stir in pasta, chickpea mixture and Parmesan.
|Amount per serving
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 54g||18%|
|Dietary Fiber 7g||28%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.