Emprimir
Correo Electrónico
Add a photoThis is a perfect side dish and may be served hot or cold.
With Love,
Catherine
xo
Ingredientes
- 1 â 29oz. can of chickpeas - drained
- 4 stalks of celery â chopped
- 6 cloves of garlic â chopped
- 1 red onion â sliced
- 1 bunch of Italian parsley â chopped
- 1 package of instant barley
- Juice of 1 lemon
- 4 tablespoons of olive oil
- Dashes of red pepper flakes
- Dashes of fresh ground black pepper
- Dashes of sea salt
- 1 lb. of your favorite macaroni
Direcciones
- Heat a large frying pan with a drizzle of olive oil. Add the chopped garlic, onion and celery to sauté until the onion is soft. Add the drained chickpeas and toss.
- Prepare the macaroni and barley as directed. Add the barley to the pan with chickpeas and toss. Add a few tablespoons of the hot water from the macaroni to the pan and toss. Add the chopped fresh parsley and toss once again. Season again to taste.
- Drain the macaroni and add to the pan and toss.
- Combine the lemon juice with the olive oil add to the pan and toss.
Links Útiles
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 5 servings | |
| Calories 339 | |
| Calories from Fat 114 | 34% |
| Total Fat 12.96g | 16% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 597mg | 25% |
| Potassium 476mg | 14% |
| Total Carbs 47.62g | 13% |
| Dietary Fiber 9.0g | 30% |
| Sugars 3.58g | 2% |
| Protein 9.8g | 16% |
