This recipe from the Bob’s Red Mill Cookbook is just the thing to kick off the New Year! Serve with sauteed greens or a salad and you have yourself a hearty, and healthy, meal. Make this even healthier by using whole wheat pasta or make it gluten free by substituting your favorite gluten free pasta. Feta cheese can be left out to make this dish vegan.
Herbed Garbanzos and Parsley with Penne
- 1 Tbsp Olive Oil
- 1 medium Red Onion, chopped
- 2 Garlic Cloves, minced
- 2 cups cooked Garbanzo Beans
- 1 cup Vegetable Stock
- Grated Zest of 1 Lemon
- Freshly squeezed juice of 1 Lemon
- 1 tsp Cumin
- 1/4 tsp dried Oregano, or 1 tsp finely chopped fresh Oregano
- 1/4 tsp Sea Salt
- 1/2 tsp ground Ancho Chili Pepper
- 1/2 tsp smoked Paprika
- 1 pound Penne Pasta
- 1 cup chopped Flat-leaf Parsley
- 1/4 cup crumbled Feta Cheese (optional)
Heat the oil in a large, nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until the onions are browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes, then stir in the garbanzo beans, stock, lemon zest, lemon juice, cumin, oregano, salt, chili pepper and paprika. Cover, reduce heat to low and simmer for 5 minutes.
Meanwhile, cook the pasta in a large pot of oiling, salted water, until barely tender, about 7 minutes. Drain and return to the pot.
Add the garbanzo mixture to the pasta and cook over medium-low heat, stirring gently, until the pasta has absorbed most of the liquid, about 2 to 3 minutes. Stir in the parsley, transfer to a warmed serving bowl, top with feta, if you like, and serve immediately.