Pasta & Ceci I
Yield
servingsPrep
15 minCook
60 minReady
75 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
chickpeas (garbanzo beans)
small |
*
|
| 2 | large |
tomatoes, canned, crushed
|
* |
| 4 | each |
garlic cloves
|
|
| 2 | tablespoons |
basil
or oregano |
|
| 1 | pound |
ditalini
|
* |
| 1 | cup |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
chickpeas (garbanzo beans)
small |
*
|
| 2 | large |
tomatoes, canned, crushed
|
* |
| 4 | each |
garlic cloves
|
|
| 3E+1 | ml |
basil
or oregano |
|
| 453.6 | g |
ditalini
|
* |
| 237 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
In a sauce pan, sauté garlic in oil and add tomatoes, water, beans, and basil; simmer for 1 hour.
Cook ditalini al dente and add to sauce.
