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Chickpeas with Pasta and Zucchini

 

28

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

½ pound italian sausage
1 large onions
chopped
¼ teaspoon fennel seeds
*
1 can chickpeas (garbanzo beans)
drained 19 oz
*
3 each zucchini
chunks
1 x salt
*
1 tablespoon olive oil
1 teaspoon basil
dried
*
1 each bay leaves
*
1 cup pasta
small shell
*
1 each parsley leaves
fresh chopped
*
1 x black pepper
freshly ground, to taste
*

Directions

Place sausages in saucepan and cover with water.

Bring to a boil and cook for 10 minutes.

Drain and cut into ½ inch slices.

In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides.

Add onion and garlic; cook until lightly browned, about 2 minutes.

Add tomatoes, including juice, basil, fennel seeds and bay leaf.

Bring to boil, cover and simmer for 15 minutes.

Add chickpeas, pasta shells and zucchini.

Cover and simmer for 10 to 15 minutes more or until pasta is tender.

Sprinkle with parsley and season with salt and pepper to taste.

For a meatless dish, leave out the sausage.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 38446% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 882mg 37%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 22%
Sugars g
Protein 36g
Vitamin A 7% Vitamin C 50%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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