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Add a photoThis is a wonderful side dish.
With Love,
Catherine
xo
Ingredientes
- 1 quart of grape tomatoes
- 29oz. can of chickpeas â drained
- 10 cloves of garlic
- 1 large Jalapeño â with seeds
- 2 stalks of celery - chopped
- 1 cup of chicken broth
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- ½ tsp ground cumin
- Dashes of red pepper flakes
- Juice of ½ lemon
- 1 lb. of your favorite macaroni
- Olive oil
Direcciones
- In a food processor place the tomatoes, garlic and jalapeño. Give a few good chops, leaving it a little chunky.
- Heat a large frying pan with a few drizzles of olive oil and add the chopped tomatoes, garlic and jalapeño. Add the chopped celery and sauté while preparing the macaroni.
- After simmering for a few minutes, add the chicken broth, drained chickpeas and seasonings. Just before serving add the lemon juice and a little more olive oil.
- Place the macaroni in a large bowl with a drizzle of olive oil. Add the chickpeas and tomatoes and toss.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 10 servings | |
| Calories 112 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 537mg | 22% |
| Potassium 207mg | 6% |
| Total Carbs 21.29g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.22g | 0% |
| Protein 4.82g | 8% |
