- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 369.3
- Total Fat: 11.2 g
- Cholesterol: 5.6 mg
- Sodium: 1,266.7 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 11.3 g
- Protein: 14.3 g
pasta e ceci or chick pea stewSubmitted by: MANDALINE
IntroductionThis recipe is modified from a book of Italian recipes from Carla Capalbo. It is quick, easy, and healthy and my whole family loves it. This recipe is modified from a book of Italian recipes from Carla Capalbo. It is quick, easy, and healthy and my whole family loves it.
2 15-oz cans chick peas or garbanzo beans
4 slices center-cut or 30% less fat bacon
8 ounces whole wheat pasta such as macaroni elbows, small shells, or rotini
3 cloves minced garlic or to taste
2 tsp salt or to taste
2 sprigs or 2 tbsp fresh rosemary (it is very important to use fresh)
3 tbsp olive oil
3 tbsp grated parmesan cheese
pepper to taste
water, about 4 cups
bay leaf, 1, do not crumble
Meanwhile, chop bacon into 1-inch pieces and heat olive oil in skillet with garlic and rosemary over medium heat. When olive oil is hot, add bacon and cook slowly until bacon is done. If bacon begins to spit or turn brown and crunchy, turn heat down! The bacon should be done but not crisp. Remove from heat and set aside.
Remove chick peas from heat and mash about 1/2 of them with a potato masher. Add bacon with oil, garlic, and rosemary and salt. Place back on heat. Add 2 cups water and bring to a boil. Add pasta and boil according to instructions, about 10 minutes. When the pasta is done the rosemary should have lost most of its leaves. Remove the rosemary stems and the bay leaf. Remove pot from heat and add pepper and more salt, if needed, to taste. Top with parmesan cheese and let sit about 5 minutes or until broth thickens slightly. Best served with salad and crusty bread. This makes 4-6 servings of 1 to 1.5 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user MANDALINE.