45 minutes
A comforting stew featuring chickpeas, tender pasta, and vibrant greens, seasoned with a blend of spices and finished with fresh lemon juice and parsley.
tablespoons
Large Onion, finely chopped
each
Garlic Clove, minced
each
teaspoons
teaspoons
teaspoons
Chickpeas, drained and rinsed
0 oz
0 oz
cups
Small Pasta
cups
Chopped Greens, chopped
cups
to taste
to taste
Lemon Juice, juiced
each
Flat Leaf Parsley, chopped
tablespoons
1. Sauté Onion
Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the finely chopped onion and cook until it turns soft and translucent, about 5 to 7 minutes.
2. Toast Spices
Next, stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes. Allow these spices to cook for about a minute until they become fragrant.
3. Add Chickpeas and Tomatoes
Add the drained and rinsed chickpeas and diced tomatoes to the pot. Stir to combine everything well.
4. Simmer Broth
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
5. Cook Pasta
Once the broth has had a chance to simmer, add the small pasta to the pot. Cook the pasta until it's al dente, following the package instructions, usually around 8 to 10 minutes.
6. Add Greens
A few minutes before the pasta is fully cooked, stir in the chopped greens. They will wilt quickly in the hot stew.
7. Season and Serve
Season the stew with salt and pepper to taste. Just before serving, squeeze the juice of one lemon into the pot. Garnish with freshly chopped parsley.
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Use shredded chicken or black beans, strips of corn tortilla, add chili powder, smoked paprika, avocado, cilantro, corn, and diced tomatoes.
Use orzo pasta, add lemon zest, oregano, olive oil, crumbled feta cheese, and include roasted red peppers or artichokes.
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