Directions:
- Heat a medium saucepan over medium heat; add 2 tablespoons olive oil to pan. Add pancetta; cook over medium heat 5 minutes. Add diced onion; cook until soft, about 5-7 minutes. Add garlic to pan; cook about 3 minutes. Blend tomatoes (with juice) with an immersion blender until smooth. Add tomatoes, chickpeas, and vegetable broth to onion mixture; bring to a gentle boil. Cook 10 minutes. In a large pan, cook pasta until al dente (1 minute less than package instructions); drain. Add pasta to tomato mixture; ladle into 6 bowls. Serve with a splash of olive oil, chopped parsley, and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 867.4 Kcal (3632 kJ) | ||
| Calories from fat | 696.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.36g | 119% | |
|---|---|---|---|
| Cholesterol | 90.72mg | 30% | |
| Sodium | 2013.96mg | 84% | |
| Potassium | 686.77mg | 15% | |
| Total Carbs | 22g | 7% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 24.97g | 50% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 1.2mg | 7% | |
| Calcium | 172.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 271.66 Kcal (1137 kJ) | ||
| Calories from fat | 218.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.23g | 119% | |
|---|---|---|---|
| Cholesterol | 28.41mg | 30% | |
| Sodium | 630.75mg | 84% | |
| Potassium | 215.09mg | 15% | |
| Total Carbs | 6.89g | 7% | |
| Sugars | 0.75g | 10% | |
| Dietary Fiber | 1.59g | 20% | |
| Protein | 7.82g | 50% | |
| Vitamin C | 3.7mg | 20% | |
| Iron | 0.4mg | 7% | |
| Calcium | 54mg | 17% | |
* 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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