Ingredients
16 ounces orecchiette or other medium-sized pasta shape
4 quarts water
1⁄2 tablespoon salt
1⁄4 cup olive oil
2 garlic cloves, minced
1 15-ounce can USA chickpeas, drained and rinsed, or 2 cups boiled
1 teaspoon dried sage
1 cup chicken broth
1⁄2 teaspoon salt
11⁄2 teaspoons freshly ground black pepper
1⁄2 cup grated Parmesan cheese plus more to pass at the table
Method
Bring water to a rapid boil. Add pasta and salt and cook to desired tenderness; drain.
Meanwhile, heat olive oil in a nonstick skillet. Add garlic and chickpeas. Cook over medium heat until chickpeas turn golden.
Add sage, broth, salt and pepper. Lower heat and cook until broth is reduced by one-quarter.
In a bowl, toss pasta with chickpea mixture. Add 1⁄4 cup cheese and salt to taste.
Pass remaining cheese when you serve.
Nutrition:
Calories | 699 |
Protein | 24 g |
Carbohydrates | 103 g |
Fiber | 9 g |
Total Fat | 21 g |
Saturated Fat | 5 g |
Iron | 6 mg |
Sodium | 1135 mg |
Folate | 264 mcg |
Calcium | 238 mg |
Magnesium | 91 mg |