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Add a photoServings: 4
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 1/2 Tbsp. Garlic clove, chopped
- 16 ounce Canned crush tomatoes
- 1 Tbsp. Basil, dry
- 1 Tbsp. Oregano, dry
- 1/4 tsp Pepper
- 15 ounce Chickpeas canned
- 8 ounce Elbow macaroni, dry
- 2 Tbsp. Parsley, dry
- 1/2 c. Medium salsa
Directions
- Heat the extra virgin olive oil in a medium-size heavy saucepan over moderate heat for 30 seconds; add in the garlic and cook, stirring, for 30 seconds. Fold in the tomatoes, salsa, parsley, basil, oregano, and pepper; bring to a boil, lower the heat so which the mix bubbles gently, then simmer, uncovered, for 10 min or possibly till slightly thickened.
- Stir in the chick peas and simmer, uncovered, 10 min longer.
- Cook the macaroni according to the package directions, omitting the salt; drain well and transfer to a heated bowl. Pour the chick pea mix over the macaroni and toss well. Options: Can add in some minced red or possibly green peppers for taste and color when mixing in the tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 421 | |
| Calories from Fat 51 | 12% |
| Total Fat 5.93g | 7% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Potassium 758mg | 22% |
| Total Carbs 78.32g | 21% |
| Dietary Fiber 9.5g | 32% |
| Sugars 1.59g | 1% |
| Protein 15.3g | 24% |
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