Farfalle With Roasted Chickpeas Recipe

Name: Farfalle With Roasted Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers; 1 tablespoon extra virgin olive oil; 2 (15 ounce) cans chickpeas, drained; 2 dozen plum tomatoes; 2 tablespoons extra virgin olive oil; 1 sweet onion, finely chopped; 5 garlic cloves, smashed then minced; 2 lemons, juice and pulp of 2; 1 teaspoon dried sweet basil leaves; 1 pinch dried oregano; 2 tablespoons dried parsley; 1/4 cup fresh parmesan cheese; 1 lb farfalle pasta

Servings: persons

2 red peppers
1 tablespoon extra virgin olive oil
2 (15 ounce) cans chickpeas, drained
2 dozen plum tomatoes
2 tablespoons extra virgin olive oil
1 sweet onion, finely chopped
5 garlic cloves, smashed then minced
2 lemons, juice and pulp of 2
1 teaspoon dried sweet basil leaves
1 pinch dried oregano
2 tablespoons dried parsley
1/4 cup fresh parmesan cheese
1 lb farfalle pasta

1
["Preheat gas grill to a medium heat.", "Trim peppers to remove stems and seeds. Quarter and set aside.", "Half the plum tomatoes longwise and set aside.", "Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.", "On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.", "Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.", "Turn peppers to prevent charring and remove after about 10-15 minutes when tender.", "Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear ""juicy,"" about 10-15 minutes. Set aside and allow to cool enough to handle.", "Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.", "Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!"]

934

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 red peppers, 1 tablespoon extra virgin olive oil, 2 (15 ounce) cans chickpeas, drained, 2 dozen plum tomatoes, and more.

Yes, Farfalle With Roasted Chickpeas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farfalle With Roasted Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions