Ingredients:
1 quart of grape tomatoes
29oz. can of chickpeas - drained
10 cloves of garlic
1 large Jalapeño - with seeds
2 stalks of celery - chopped
1 cup of chicken broth
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
½ teaspoon ground cumin
Dashes of red pepper flakes
Juice of ½ lemon
1 lb. of your favorite macaroni
Olive oil
In a food processor place the tomatoes, garlic and jalapeño. Give a few good chops, leaving it a little chunky.
Heat a large frying pan with a few drizzles of olive oil and add the chopped tomatoes, garlic and jalapeño. Add the chopped celery and sauté while preparing the macaroni.
After simmering for a few minutes, add the chicken broth, drained chickpeas and seasonings. Just before serving add the lemon juice and a little more olive oil.
Place the macaroni in a large bowl with a drizzle of olive oil. Add the chickpeas and tomatoes and toss.
This is a wonderful side dish.
With Love,
Catherine
xo
Trish says
I'm adding this to our meal plan next week for sure. Looks so easy and something we would all love here. Awesome!
La cucina di Molly says
Che buoni, adoro pasta e ceci! Ottima la tua versione!Ciao
Faith says
I love how this dish is hearty with beans but bright-flavored with lemon! Sounds like the perfect winter meal to me!
Aarthi says
This is my favorite..YUMMY
Aarthi
http://yummytummy-aarthi.blogspot.com/