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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. dried chickpeas (soaked overnight in salted water, see note)
- 1 onion (large, split in half)
- 1 head garlic
- 3 clove
- 3 sprigs rosemary
- kosher salt
- freshly ground black pepper
- 3 Tbsp. extra virgin olive oil (plus more for drizzling)
- 1/2 tsp. red pepper flakes
- 4 cups chickpeas (cooked, see note, divided)
- 1 1/2 cups cooking liquid (chickpea-, or vegetable broth, plus more as needed)
- 1 lb. pasta (short ruffled, such as farfalle)
- 1/4 cup chopped parsley (plus more for garnish)
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NutritionView More
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1280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1280Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium1330mg55% |
| Potassium1570mg45% |
| Protein49g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate217g72% |
| Dietary Fiber27g108% |
| Sugars21g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium30% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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