Directions:
- Combine escarole and water in a saucepan. Cook, covered, over low heat until escarole is tender, about 20 minutes.
- Do not drain. Set aside.
- In a skillet, heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning, about 5 minutes.
- Stir in the tomato paste until blended. Add the chickpeas; stir to coat with oil.
- Mash about 1/4 of the chickpeas with the back of the spatula. Add pepper. Remove from heat.
- Cook the macaroni in plenty of boiling salted water. Drain.
- Briefly reheat the escarole mixture. Combine with the elbows. Serve with plenty of cheese grated on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.2 Kcal (1688 kJ) | ||
| Calories from fat | 205.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.78g | 35% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 0% | |
| Sodium | 255.71mg | 11% | |
| Potassium | 236.37mg | 5% | |
| Total Carbs | 43.12g | 14% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 8.19g | 16% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 33.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 198.84 Kcal (833 kJ) | ||
| Calories from fat | 101.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 35% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 126.1mg | 11% | |
| Potassium | 116.56mg | 5% | |
| Total Carbs | 21.26g | 14% | |
| Sugars | 1.02g | 8% | |
| Dietary Fiber | 0.89g | 7% | |
| Protein | 4.04g | 16% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.9mg | 10% | |
| Calcium | 16.4mg | 3% | |
* 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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