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Add a photoServings: 4
Ingredients
- 3 Tbsp. Extra virgin olive oil
- 1 tsp Chopped garlic
- 2 can (19 ounce.) chick peas
- 1 can ( 14 ounce) peeled tomatoes
- 1 Tbsp. Italian seasoning
- 1/2 c. Ditalini pasta Marjoram Rosemary Savory Sage Oregano
Directions
- In pot heat extra virgin olive oil and add in your garlic. Do not let your garlic burn. Add in both cans chick peas and their juice. Add in the seasoning along with some salt and pepper. Then take each tomato and squeeze it over your pot (trying to break the tomato up as much as possible) let everything (chunks and juice) drop right in. Don't add in the leftover juice in the can from the tomatoes. Add in your pasta and in 15 min you have a tasty lunch. Add in some Parmesan cheese to each dish when served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 4 servings | |
| Calories 449 | |
| Calories from Fat 126 | 28% |
| Total Fat 14.42g | 18% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 3mg | 1% |
| Sodium 944mg | 39% |
| Potassium 591mg | 17% |
| Total Carbs 66.54g | 18% |
| Dietary Fiber 13.0g | 43% |
| Sugars 1.14g | 1% |
| Protein 15.07g | 24% |
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