Directions:
- Bring a large pan of unsalted water to a boil and simmer the chickpeas in it until tender.
- Heat the oil and gently sauté the onion and the garlic, add the parsley.
- When it begins to look golden, add the tomato paste diluted with a little hot water.
- Take about half of the chickpeas and put them through a food mill, or after cooling them slightly you can put them through a blender.
- Return them to the pan with the remaining whole chickpeas and their cooking liquid.
- Season with salt and plenty of fresh ground black pepper and simmer for about 1/2 hour longer.
- Bring them to boil and add the broken up fettuccine and cook until al dente.
- Serve hot with grated Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1179.3 Kcal (4937 kJ) | ||
| Calories from fat | 342.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.03g | 59% | |
|---|---|---|---|
| Cholesterol | 159.86mg | 53% | |
| Sodium | 75.47mg | 3% | |
| Potassium | 468.47mg | 10% | |
| Total Carbs | 173.09g | 58% | |
| Sugars | 11.61g | 46% | |
| Dietary Fiber | 12.59g | 50% | |
| Protein | 37.83g | 76% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 7.6mg | 42% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 426.06 Kcal (1784 kJ) | ||
| Calories from fat | 123.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.74g | 59% | |
|---|---|---|---|
| Cholesterol | 57.75mg | 53% | |
| Sodium | 27.26mg | 3% | |
| Potassium | 169.25mg | 10% | |
| Total Carbs | 62.53g | 58% | |
| Sugars | 4.19g | 46% | |
| Dietary Fiber | 4.55g | 50% | |
| Protein | 13.67g | 76% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 2.7mg | 42% | |
| Calcium | 28.9mg | 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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