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Ingredients
| olive oil: 2 Tbl |
| white mushrooms: 3 cups (sliced) |
| garlic: 2 cloves (minced) |
| onions: 1 (finely chopped) |
| canned chickpeas - garbanzo beans: 14 oz (drained and rinsed) |
| canned red tomatoes: 28 oz (chopped) |
| salt: 3/4 tsp |
| black pepper: 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| macaroni (small shells): 1 3/4 cups |
| parsley: 2 Tbl (chopped) |
| grated parmesan cheese: 1/4 cup |
Ditali in Tomato Chickpea Sauce
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- In a large skillet, heat the oil over medium-high heat and cook the mushrooms, garlic and onion, stirring occasionally, until no liquid remains and the mushrooms are browned, 10 to 15 minutes.
- Stir in the chickpeas, tomatoes, salt, pepper and oregano and bring to a boil.
- Reduce the heat and simmer until slightly thickened, about 5 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes.
- Drain and return to the pot.
- Add the sauce and chopped parsley and toss to coat.
- Serve sprinkled with the Parmesan cheese and garnish with additional parsley.