Directions:
- Saute garlic and chickpeas in olive oil over high heat until chickpeas begin to pop. Add sage, broth, and pepper. Lower heat and reduce broth by one-fourth.
- Cook pasta al dente and drain. Place in a large bowl and toss with butter. Add chickpeas and broth; toss well. Add salt to taste and 1/4 c Parmesan cheese. If pasta seems too dry, add more broth to taste. Serve with additional Parmesan cheese.
- You can use one 16-oz can of chickpeas and 1 ts dried sage instead of the fresh versions if you like. Orecchiette pasta works the best as the chickpeas snuggle into the hollows perfectly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 712.23 Kcal (2982 kJ) | ||
| Calories from fat | 237.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.39g | 41% | |
|---|---|---|---|
| Cholesterol | 24.17mg | 8% | |
| Sodium | 323.26mg | 13% | |
| Potassium | 317.96mg | 7% | |
| Total Carbs | 97.44g | 32% | |
| Sugars | 7.6g | 30% | |
| Dietary Fiber | 11.54g | 46% | |
| Protein | 22.53g | 45% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5mg | 28% | |
| Calcium | 136.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 250.5 Kcal (1049 kJ) | ||
| Calories from fat | 83.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.28g | 41% | |
|---|---|---|---|
| Cholesterol | 8.5mg | 8% | |
| Sodium | 113.69mg | 13% | |
| Potassium | 111.83mg | 7% | |
| Total Carbs | 34.27g | 32% | |
| Sugars | 2.67g | 30% | |
| Dietary Fiber | 4.06g | 46% | |
| Protein | 7.92g | 45% | |
| Vitamin C | 2mg | 9% | |
| Iron | 1.8mg | 28% | |
| Calcium | 47.9mg | 14% | |
* 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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