Cooking time: 15 minutesRecipes that rely on pantry staples are the kind you’ll rely on in a pinch.
Preparation time: 10 minutes Cooking time: 15 minutes
1 tablespoon olive oil, preferably extra virgin
1 can (15½ ounces) chickpeas, rinsed and drained
1 teaspoon minced garlic
1 teaspoon dried oregano
1⁄8 teaspoon red-pepper flakes
1 can (14½ ounces) no-salt-added diced tomatoes
2 cups pasta shells
1 bag (14 ounces) frozen cut broccoli
¼ cup (1 ounce) grated Pecorino Romano or Parmesan cheese
1. Heat the oil in a large skillet over mediumhigh heat. Add the chickpeas, garlic, oregano, and red-pepper flakes. Cook for about 3 minutes, stirring gently, or until the chickpeas turn golden in spots. Stir in the tomatoes (with juice), cover, and cook 5 minutes over low heat.
2. Meanwhile, cook the pasta according to the package directions, omitting the salt. Two minutes before the pasta is cooked, add the broccoli to the pot. Before draining, ladle out and reserve 2⁄3 cup cooking liquid.
3. Drain the pasta and broccoli and return to the pot. Add the chickpea mixture and the reserved cooking water. Toss to blend. Spoon into bowls and top with cheese.
MAKES 4 SERVINGS
Per serving: 377 calories, 55 g carbohydrate, 14 g protein, 7 g fat, 1.5 g saturated fat, 5 mg cholesterol, 387 mg sodium, 10 g fiber
Carbohydrate Choices: 3½
Dietary Exchanges: 3 starch, 2 vegetable, 1 fat
