Pasta Shells with Broccoli, Chickpeas and Tomatoes...

I could not wait to test out this recipe when we arrived back home after dropping off the boys.
There is no way they would even try it due to the chickpeas and tomatoes, then again neither would DH.

I however love chickpeas, was looking forward to eating this for lunch and was not disappointed.

I can warn you that this recipe will create a large amount, more than I was expecting.

The pasta salad is tasty and quite filling.

I added in more red pepper flakes (wanted a bit more zip) but that was the only change I made in the recipe.

I just love how the chickpeas look while they were cooking and they smelled so good.

* Exported from MasterCook *

Pasta Shells with Broccoli, Chickpeas, and Tomatoes

Recipe By: Rodale - Prevention
Serving Size : 4 Preparation Time: 10:00
Categories: Pasta Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra virgin olive oil
15 1/2 ounces chickpeas -- drained
1 clove garlic -- crushed or grated
1 teaspoon oregano -- dried
1/4 teaspoon red pepper flakes
14 1/2 ounces tomatoes -- diced
2 cups pasta shells
14 ounces broccoli florets -- cut
1/4 cup Parmesan cheese

  • Heat oil in a 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 - 10 minutes.
  • Stir in broccoli and cook until tender, about 2 minutes.
  • Ladle out and reserve 2/3 cup 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.
"4 "
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I used elbows because that is what was on hand. :)

Added extra red peppers did not think 1/8 a teaspoon was enough as was called for in the recipe.

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