Description
A quick and flavorful chickpea dish with paprika and pasta, perfect for busy weeknights.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons paprika
- 1 can diced tomatoes
- 2 cups vegetable broth
- 8 oz pasta (e.g., egg noodles or penne)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft and fragrant.
- Stir in the bell pepper and paprika, cooking for another 2 minutes.
- Add the chickpeas and diced tomatoes, cooking for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the pasta and cook according to package directions until al dente.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Ensure to sauté the onion and garlic for the best flavor. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg