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5
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Tomato Chickpea Pasta Recipe
Author:
Petro
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Ingredients
16
oz
wholewheat pasta
I used fusilli
water
4
tablespoons
extra verginolive oil
1
medium red onion
finely diced
one medium red bell pepper
diced
1
small summer squash
diced
5
large garlic cloves
sliced
1
tablespoon
fresh thyme
15
oz
canned chickpeas
14
oz
canned diced tomatoes
1
tablespoon
red wine vinegar
ground black pepper to taste
Instructions
Bring water to a boil and cook pasta as instructed on the package
Heat 2 tablespoon oil in a large nonstick skillet over medium heat.
Add pasta and cook, stirring often, until slightly brown.
Transfer to a bowl and cover to keep warm.
Add the remaining 2 tablespoons to the pan and saute onion pepper and squash. Cook, stirring occasionally, until crisp-tender, about 3 minutes.
Add garlic and fresh thyme and cook for until garlic starts to brown.
Wash chickpeas and pour over the veggie then add canned tomatoes; cook, stirring, about 3 minutes.
Stir in vinegar and pepper.
Optional - serve with olives and feta cheese
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