1 Tsp. extra virgin olive oil

1 can (15.5 oz) chickpeas, drained

1 clove garlic, crushed or grated

1 tsp. dried oregano

1/8 tsp. red pepper flakes

1 can (14.5 oz) diced tomatoes

2 C. pasta shells

1 bag (14 oz) frozen cut broccoli

1/4 C. grated pecorino romano or parmesan cheese

 

Heat oil in 10″ skillet over medium high heat. Add chickpeas, garlic, oregano, and red pepper flakes and heat, stirring gently, until chickpeas turn golden in spots, about 3 minutes. Stir in tomatoes (with juice), cover, and cook 5 minutes over low heat. Meanwhile, heat large pot of water to boiling. Add pasta, and salt to taste. Cook pasta 8 to 10 minutes. Stir in broccoli and cook until tender, about 2 minutes. Ladle out and reserve 2/3 C. cooking liquid. Drain pasta and broccoli and return to pot. Add chickpea mixture and reserved cooking water. Stir to blend. Spoon into bowls and top with cheese.

 

Yield: 4 servings

Calories: 377

Fat: 7g

Fiber: 10g