Directions:
- Heat the oil in a large skillet or medium saucepan over medium heat. Just as it begins to shimmer, add the garlic and crushed red pepper flakes and cook until fragrant, less than a minute. Add the chickpeas with a pinch of salt and cook for 5 minutes or so to soften them.
- Add the broth and tomatoes and bring the mixture to a boil. Turn down the heat and simmer until the flavors merge and the chickpeas are soft, about 20 to 25 minutes. Add the basil, and continue cooking for an additional 5 minutes. Remove the basil stems and discard.
- In the meantime, bring a pot of salty water to boil. Cook the pasta until al dente, then drain, reserving some pasta cooking water.
- Add the cooked pasta to the sauce and toss well, adding a little pasta cooking water to achieve a creamy consistency. Season to taste with salt and pepper, and serve with grated Parmesan and chopped basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.46 Kcal (1484 kJ) | ||
| Calories from fat | 72.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 12% | |
|---|---|---|---|
| Cholesterol | 28.22mg | 9% | |
| Sodium | 444.47mg | 19% | |
| Potassium | 500.21mg | 11% | |
| Total Carbs | 55.42g | 18% | |
| Sugars | 6.39g | 26% | |
| Dietary Fiber | 9.98g | 40% | |
| Protein | 15.55g | 31% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 4.6mg | 26% | |
| Calcium | 78.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 104.31 Kcal (437 kJ) | ||
| Calories from fat | 21.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 12% | |
|---|---|---|---|
| Cholesterol | 8.3mg | 9% | |
| Sodium | 130.8mg | 19% | |
| Potassium | 147.2mg | 11% | |
| Total Carbs | 16.31g | 18% | |
| Sugars | 1.88g | 26% | |
| Dietary Fiber | 2.94g | 40% | |
| Protein | 4.58g | 31% | |
| Vitamin C | 3.4mg | 19% | |
| Iron | 1.4mg | 26% | |
| Calcium | 23.1mg | 8% | |
* 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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