PANELLE DI CECI CROCCANTI

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Soak chickpeas overnight in water.

Drain and rinse the soaked chickpeas.

In a large pot, heat olive oil over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and red pepper flakes; cook until fragrant, about 1 minute.

Add drained chickpeas and bay leaves; cook for 2-3 minutes.

Pour in canned tomatoes and vegetable broth; bring to a simmer.

Season with salt and black pepper; cook for 30-40 minutes until chickpeas are tender.

Meanwhile, cook pasta in a separate pot according to package instructions until al dente.

Remove bay leaves from the chickpea mixture; stir in lemon juice and chopped parsley.

Combine the pasta with the chickpea mixture, tossing to coat.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens