Garbanzos and 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 Italian seasoning blend
  • 1/4 tsp Sea Salt
  • 1/2 tsp ground Ancho Chili Pepper
  • 1/2 tsp smoked Paprika
  • 1 pound Penne Pasta
  • 1 cup chopped cilantro, 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, Italian seasoning, salt, chili pepper and paprika. Cover, reduce heat to low and simmer for 7-8 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.
Top with cilantro and feta, if you like, and serve immediately.

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