The pasta with chickpeas and zucchini is a very easy and delicious light recipe to cook in half an hour. Naturally, I used pre-cooked chickpeas. Zucchini cooks quickly. Chickpeas blend very well with zucchini, and this light first course with diet-friendly zucchini is also nutritious when paired with chickpeas.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz chickpeas (pre-cooked)
- 1 zucchini (medium size)
- 10.5 oz pasta (fusilli, penne, or other)
- 3 tablespoons extra virgin olive oil
- 1 onion
- 1 teaspoon vegetable broth (powder)
- as needed water
Steps
Sauté the finely chopped onion in a pan with oil, add the diced zucchini, cover, and cook over low heat for about twelve minutes.
Add the chickpeas and a teaspoon of powdered vegetable broth or half a bouillon cube, and continue cooking for a few more minutes to blend.
Add water as needed during cooking.
Meanwhile, bring water to a boil in a pot, salt it, and cook the pasta until al dente.
Drain the fusilli and mix them with the sauce in the pan. Finally, serve the light and delicious pasta with chickpeas and zucchini hot when everyone is ready at the table. Enjoy your meal!
Light Nutrient Pasta with Chickpeas and Zucchini
In this recipe, you can also add hot chili pepper if desired.
My advice is to add it only at the table for those who request it.
If you have leftover broth, you can use it.
Note that pasta with chickpeas and zucchini is light yet nutritious and can be considered a single dish. Chickpeas indeed contain calories and proteins.
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FAQs
Is pasta with chickpeas a complete dish?
Chickpeas contain calories and proteins, and along with pasta, they form a single complete and nutritious dish.
