1 can (15-ounce) garbanzo beans (chickpeas), rinsed, drained
3 tablespoons tomato paste
1/4 teaspoon dried crushed red pepper
1/2 cup uncooked small elbow macaroni
Salt & pepper
3 tablespoons chopped fresh Italian parsley
4 tablespoons freshly grated parmesan cheese
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Let's Make It
Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes.
Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated parmesan cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.