Pasta & Ceci Ii
Yield
4 servingsPrep
15 minCook
60 minReady
75 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
minced |
|
| ¼ | cup |
olive oil
|
|
| 1 ½ | cups |
chicken broth
or beef |
|
| 2 | cans |
chickpeas (garbanzo beans)
small |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | pound |
pasta
tubettini, cooked al dente |
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
minced |
|
| 59 | ml |
olive oil
|
|
| 355 | ml |
chicken broth
or beef |
|
| 2 | cans |
chickpeas (garbanzo beans)
small |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
pasta
tubettini, cooked al dente |
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
Directions
Sauté garlic in olive oil; add water or stock, and beans.
Simmer for 1 hour.
Add tubettini and grated cheese, stir and let set for 5 minutes.
Garnish with chopped parlsey.
