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1 can chickpeas
2 tbsp. olive oil
3 cups fresh vegetables, chopped
hot cooked pasta
2 tbsp. olive oil
3 cups fresh vegetables, chopped
hot cooked pasta
Blend together undrained can of chickpeas with olive oil until a puree; set aside. Saute fresh vegetables (pictured with broccoli and mushrooms) in a large skillet until softened. Toss chickpea sauce with vegetables and cooked pasta. Serve.
Additional Info
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Source:
Intolerant Offspring Original
Published in
Main Dish
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1 Comment
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Tuesday, 07 September 2010 14:08
posted by
Michelle
This is a good way to get vegetarian protein into a pasta dish.
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