Pasta with Chickpeas and Charred Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
8 ounces penne pasta |
1/2 cup purchased plain hummus |
2 tablespoons extra-virgin olive oil |
2 12-ounce bags cherry tomatoes |
1 15-ounce can chickpeas (garbanzo beans), drained |
3 garlic cloves, pressed |
1 teaspoon smoked paprika |
1/2 cup halved pitted kalamata olives |
1/2 cup chopped fresh cilantro |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
2. Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.
3. Per serving: 470 calories, 14 g fat, 10 g fiber Nutritional analysis provided by Bon Appétit
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