Directions:
- Drain tomatoes, reserving 3/4 cup of juice. Chop the tomatoes.
- In large frying pan, heat the oil over moderately low heat. Add the onion, garlic, cumin, cayenne and salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Raise the heat to medium. Add the tomatoes and reserved juice and cook until the sauce thickens, about 20 minutes. Add the chickpeas and cook another 5 minutes.
- Meanwhile, cook the farfalle until al dente. Toss with the sauce and top with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.1 Kcal (1261 kJ) | ||
| Calories from fat | 134.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 23% | |
|---|---|---|---|
| Sodium | 1257.7mg | 52% | |
| Potassium | 592.5mg | 13% | |
| Total Carbs | 35.69g | 12% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 7.82g | 16% | |
| Vitamin C | 35.5mg | 59% | |
| Iron | 72.4mg | 402% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.82 Kcal (338 kJ) | ||
| Calories from fat | 36.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 23% | |
|---|---|---|---|
| Sodium | 337.59mg | 52% | |
| Potassium | 159.04mg | 13% | |
| Total Carbs | 9.58g | 12% | |
| Sugars | 1.91g | 29% | |
| Dietary Fiber | 0.74g | 11% | |
| Protein | 2.1g | 16% | |
| Vitamin C | 9.5mg | 59% | |
| Iron | 19.4mg | 402% | |
| Calcium | 15.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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