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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 clv garlic
- 1 x 14 ounce tin chickpeas, and, rinsed
- 4 c. stock, or possibly water
- 2 x potato, cut into small pcs
- 1 x onion, minced salt pepper
- 1 c. macaroni or possibly other small pasta parmesan cheese sprig fresh basil
Direcciones
- Heat a large saucepan over medium heat , add in the extra virgin olive oil.
- Add in the onion and garlic and cook for 2 min, stirring.
- Add in the chickpeas, stock and potatoes.
- Turn the heat up high and bring to the boil.
- Add in the macaroni and cook for 10-12 min, till the macaroni is tender.
- The stock should have thickened quite a bit.
- Serve sprinkled with parmesan and minced basil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1935g | |
| Calories 1489 | |
| Calories from Fat 314 | 21% |
| Total Fat 35.9g | 45% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4416mg | 184% |
| Potassium 2986mg | 85% |
| Total Carbs 240.54g | 64% |
| Dietary Fiber 30.7g | 102% |
| Sugars 9.55g | 6% |
| Protein 53.3g | 85% |
