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Penne w/ Chickpeas, Tomatoes and Parsley




Source of Recipe


Originally from Kim; Posted by BL Olson


List of Ingredients




500 g (17 1/2 oz) GF penne pasta (like tikyada rice penne)
100 ml (6 3/4 fl oz) olive oil
3 garlic cloves, crushed
400 g (14 oz) can chickpeas (garbanzo beans), drained, rinsed
4 large ripe tomatoes, roughly chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
2 lemons, rind finely shredded, juiced
vegan parmesan cheese*, to serve

Recipe



1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain pasta, reserving 2 tablespoons (8 tsp) of cooking water.

2. Heat 2 tablespoons (8 tsp) of oil in the saucepan over medium heat. Add garlic. Cook for 1 minute. Add chickpeas and tomatoes. Cook for 3 to 4 minutes, or until heated through. Add parsley, lemon rind, 1/4 cup of lemon juice and remaining 1/4 cup of oil. Season with salt and pepper. Cook for 1 minute.

3. Add pasta and cooking water to chickpea mixture. Toss over low heat until heated though.

4. Spoon pasta into bowls. Top with vegan parmesan. Serve immediately.

Serves 4.

*Find a suitable GFCF parmesan sub in our Cheeses section.