Pasta Shells Chickpeas Recipe

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Pasta Shells Chickpeas Recipe

(Low Fat Recipe)

Ingredients:  Serves 4

10 oz (275 g) wholemeal pasta shells

1 tablespoon olive oil

1 small leek, trimmed, thinly sliced and washed

1 small onion, peeled and finely chopped

4 fresh sage leaves, chopped, or ½ level teaspoon dried sage

1 small sprig fresh rosemary, or ½ level teaspoon dried rosemary

2 large ripe tomatoes, chopped

8 oz (225 g) cooked chickpeas with 3 tablespoons of their cooking liquid

1 level tablespoon dried oregano

Freshly ground black pepper

6 green olives, stoned and chopped

Shredded fresh lovage or celery leaves


Cook the pasta shells and drain.  Meanwhile, heat the oil in a saucepan and cook the leek and onion in it over a high heat for 2 minutes.  Add the sage, rosemary and tomatoes, cover and simmer for 5 minutes.  Rub the chickpeas and the reserved cooking liquid through a sieve, or reduce them to a purée in a blender.  Stir in the oregano, season with pepper and heat to boiling point.  Turn the pasta into a heated serving dish and spoon the vegetables on top, discarding the rosemary sprig.  Top with the chickpea purée and garnish with the olives and lovage or celery.


Note:  A crisp green salad and some bread are the best accompaniments for this savory pasta dish.


Nutrient Value Per Serving:

335 calories

7 g total fat (1 g saturated)

61 g carbohydrates

0 added sugar

10 g fiber

195 mg sodium


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