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Pasta with Tomatoes and Chickpeas

This recipe is from the Vermont WIC program, and appears in their Eat Well Cookbook.

Ingredients

Serves 8

  • 1 pound ripe, fresh tomatoes, finely chopped
  • 1 garlic clove, minced
  • Salt and pepper (to taste)
  • 1 teaspoon balsamic vinegar (optional)
  • 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
  • 2 tablespoons olive oil
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 pound whole wheat pasta (any shape), uncooked
  • 1/4 cup shredded cheese (try cheddar, Monterey Jack, parmesan or feta)

Instructions

  1. Combine tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a medium bowl. Let sit for 15 minutes.
  2. Stir in chickpeas.
  3. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain.
  4. Toss with pasta with chickpea sauce, sprinkle on cheese, and serve.

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