Pasta with Chickpeas and Garlic Sauce

Pasta with Chickpeas and Garlic Sauce
Photo by Randy Mayor


  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • ½ cup grape tomatoes, halved
  • 1 ½ cups uncooked medium seashell pasta (about 6 ounces)
  • 2 garlic cloves, minced
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
  • 1 tablespoon minced fresh parsley
  • ¾ teaspoon kosher salt
  • + 5 more ingredients
    • 2 garlic cloves, peeled and crushed
    • 2 teaspoons olive oil
    • ¼ teaspoon crushed red pepper
    • 3 tablespoons shredded Parmigiano-Reggiano cheese
    • 1 tablespoon fresh lemon juice

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well. Place chi...

View full recipe at My Recipes


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