garbanzo gonzo..
so i've been on a mission to find recipes other than hummus for the chickpea, aka the garbanzo bean. i've also been trying to find pantry recipes, aka recipes for shit you usually have in the house
i got lucky and found on that is both and actually healthy too!!
this was originally from cooking light, but i swear you would never know it!!
Ingredients
* 2 teaspoons olive oil
* 2 cups chopped tomato
* 2 garlic cloves, minced
* 3 cups hot cooked angel hair (about 6 ounces uncooked pasta)
* 1/2 cup chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
* 1/2 cup (2 ounces) grated Asiago cheese
* 2 tablespoons balsamic vinegar
* Basil sprigs (optional)
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add tomato and garlic, and sauté 2 minutes. Add pasta, basil, salt, pepper, and chickpeas; cook 2 minutes. Place mixture in a bowl; stir in cheese and vinegar, and garnish with basil, if desired.
i do make some changes to make it totally pantry ok.
i use canned diced tomatoes with garlic. this is partly bc i can rarely find tomatoes that don't taste like paper at the supermarket. and since i use the canned tomatoes i don't use salt. the first time i made it was the brief window when heirloom tomatoes are in season so used canned and fresh tomatoes. today i used the diced tomatoes and a can of tomato puree. then i found some partially moldy tomatoes in the fridge and figured i should use them before the became totally moldy..
this is a great easy and quick dinner that is allegedly healthy for you too!! can't beat that. and rob thinks is tastes better the next day, so it makes a good lunch for work!!
i got lucky and found on that is both and actually healthy too!!
this was originally from cooking light, but i swear you would never know it!!
Ingredients
* 2 teaspoons olive oil
* 2 cups chopped tomato
* 2 garlic cloves, minced
* 3 cups hot cooked angel hair (about 6 ounces uncooked pasta)
* 1/2 cup chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
* 1/2 cup (2 ounces) grated Asiago cheese
* 2 tablespoons balsamic vinegar
* Basil sprigs (optional)
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add tomato and garlic, and sauté 2 minutes. Add pasta, basil, salt, pepper, and chickpeas; cook 2 minutes. Place mixture in a bowl; stir in cheese and vinegar, and garnish with basil, if desired.
i do make some changes to make it totally pantry ok.
i use canned diced tomatoes with garlic. this is partly bc i can rarely find tomatoes that don't taste like paper at the supermarket. and since i use the canned tomatoes i don't use salt. the first time i made it was the brief window when heirloom tomatoes are in season so used canned and fresh tomatoes. today i used the diced tomatoes and a can of tomato puree. then i found some partially moldy tomatoes in the fridge and figured i should use them before the became totally moldy..
this is a great easy and quick dinner that is allegedly healthy for you too!! can't beat that. and rob thinks is tastes better the next day, so it makes a good lunch for work!!
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