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Pasta with Chickpeas, Fennel and Saffron
LOVEPULSES11Ingredients
35Minutes
120Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 1 fennel bulb (stalks and core removed, chopped, reserve fronds)
- 1 onion (chopped)
- kosher salt
- 2 garlic cloves (chopped fine)
- 1 Tbsp. fennel seeds
- 1 pinch saffron threads
- 1 can diced tomatoes (28-ounce per can)
- 9 oz. chickpeas (cooked, about 1 1/2 cups in 9 oz, prepared from dry*)
- freshly ground black pepper
- 10 oz. ditalini (or other small pasta)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium360mg10% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C20% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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