Ditali In Tomato Chickpea Sauce Recipes

DITALI IN TOMATO CHICKPEA SAUCE

Ditali in Tomato Chickpea Sauce image

This recipe was featured on the cover of the March issue of Canadian Living. It looked so good, I had to try it. I'm glad I did as it is absolutely delicious. It comes together very quickly and reheats well, which is important to me as I always seem to have leftovers. I made it with occhi di lupo, which is another short pasta that is similar to ditali, but you can also substitute penne or elbow macaroni.

Provided by Irmgard

Categories Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
3 cups mushrooms, sliced
2 garlic cloves, minced
1 onion, finely chopped
14 ounces chickpeas, drained and rinsed
28 ounces canned tomatoes, chopped
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 3/4 cups elbow macaroni
2 tablespoons fresh parsley, chopped
1/4 cup parmesan cheese, grated

Steps:

In a large skillet, heat the oil over medium-high heat and cook the mushrooms, garlic and onion, stirring occasionally, until no liquid remains and the mushrooms are browned, 10 to 15 minutes.
Stir in the chickpeas, tomatoes, salt, pepper and oregano and bring to a boil.
Reduce the heat and simmer until slightly thickened, about 5 minutes.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes.
Drain and return to the pot.
Add the sauce and chopped parsley and toss to coat.
Serve sprinkled with the Parmesan cheese and garnish with additional parsley.

Nutrition Facts : Calories 435.9, Fat 10.9, SaturatedFat 2.3, Cholesterol 5.5, Sodium 1089.7, Carbohydrate 70.1, Fiber 8.8, Sugar 8, Protein 17

CHICKPEAS IN TOMATO SAUCE

Chickpeas in Tomato Sauce image

My friend Brandon gave me this recipe. It is everything I could want in a recipe: quick, easy, cheap, nutritious, and super delicious. You can add extra spices (curry powder, etc.) if you like. Serve with rice and/or naan.

Provided by Prose

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons peanut oil or 2 tablespoons safflower oil
1 tablespoon cumin seed (or 2 teaspoons of cumin powder)
1 tablespoon chopped fresh ginger
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced into half moons
15 -20 ounces canned crushed tomatoes (or diced tomatoes)
salt and black pepper (oops i forgot the pepper)
30 ounces canned chick-peas, drained and rinsed
chopped cilantro (optional garnish)

Steps:

Heat the oil in a large saucepan over medium heat. Add cumin seeds and cook for 1 minute, or just add powder. Stir in the ginger, crushed red pepper, and onions. Cook until onions are soft, about 5ish minutes.
Add tomatoes and cook for 5 more minutes, until nice and saucy. Season with salt and pepper.
Add chickpeas and cook for 5 minutes more. Garnish with cilantro. Yummies.

Nutrition Facts : Calories 394.1, Fat 10.1, SaturatedFat 1.5, Sodium 844.2, Carbohydrate 65.1, Fiber 13.2, Sugar 1.7, Protein 14

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