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Spicey Chickpea/Butterbean Pasta

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Recipe

 

Yield

1 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 package pasta
* Camera
2 cans chickpeas (garbanzo beans)
drained and rinsed
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2 cans butterbeans
including liquid
*
14 ½ ounces vegetable stock
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3 large hot chili peppers
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If chili peppers are not hot
1 - 2 each jalapeño pepper
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1 each red hot pepper sauce
to taste
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Ingredients

Amount Measure Ingredient Features
1 package pasta
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2 cans chickpeas (garbanzo beans)
drained and rinsed
* Camera
2 cans butterbeans
including liquid
*
419.1 ml/g vegetable stock
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3 large hot chili peppers
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If chili peppers are not hot
jalapeño pepper
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1 each red hot pepper sauce
to taste
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Directions

Make pasta as usual.

Meanwhile, heat a dutch oven over medium heat.

Add a little veg stock.

Chop chilis into large chunks and sauté in stock (include the seeds) for about 2 minutes.

Add chickpeas and more veg stock and cook for 5 to 10 mins.

Add the butterbeans with liquid and the rest of the veg stock.

Let simmer and liquid reduce some.

If chilis are not hot enough, purée in blender or chopper 1 or 2 jalepanos and add.

Then add hot sauce to taste.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 421g (14.9 oz)
Amount per Serving
Calories 7827% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1447mg 60%
Total Carbohydrate 50g 50%
Dietary Fiber 23g 92%
Sugars g
Protein 62g
Vitamin A 2% Vitamin C 30%
Calcium 21% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 

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