11 Ingredients
  • 12 ounce dried chickpeas, soaked overnight in salted water (see note above)
  • 1 large onion, split in half
  • 1 head garlic, 3 clove thinly sliced, the rest left unpeeled
  • 3 sprigs rosemary
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon red pepper flakes
  • 4 cups cooked chickpeas (see note above), divided
  • 1 1/2 cups chickpea-cooking liquid or vegetable broth, plus more as needed
  • 1 pound short ruffled pasta, such as farfalle
  • 1/4 cup chopped parsley, plus more for garnish
Nutrition
823
41% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

25% 17

Saturated

12% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 4

Carbs

46% 139

Carbs (net)

- 121

Fiber

72% 18

Sugars

- 13

Sugars, added

- 0

Protein

62% 31

Cholesterol

- 0

Sodium

50% 1193

Calcium

16% 161

Magnesium

37% 154

Potassium

19% 889

Iron

39% 7

Zinc

40% 4

Phosphorus

75% 526

Vitamin A

2% 15

Vitamin C

11% 10

Thiamin (B1)

28% 0

Riboflavin (B2)

16% 0

Niacin (B3)

19% 3

Vitamin B6

47% 1

Folate equivalent (total)

79% 315

Folate (food)

- 315

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

15% 2

Vitamin K

14% 17
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