If you have a can of chickpeas, spaghetti noodles, and some staple veggies on hand, this low calorie recipe is for you!
Serves 3.
Ingredients:
- 1 Tbsp olive oil
- 1/3 c onions, chopped
- 1/3 c bell peppers, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1 (15 oz) can chickpeas, rinsed, drained
- 2 c vegetable broth or water
- 1 Tbsp parsley, minced
- 1/2 tsp paprika
- 1/4 tsp salt (or to taste)
- 1/8 tsp pepper
- 4 oz (114 gr) spaghetti noodles, broken in half
Directions:
- In a medium large heavy pot over medium heat, warm the olive oil.
- Add onions and bell peppers; saute 3 minutes.
- Add garlic; saute another 30 seconds.
- Stir in the tomatoes, chickpeas, vegetable broth, parsley, paprika, salt and pepper.
- Bring to boil on medium heat. Add spaghetti and stir well.
- Bring back to boiling; boil 10 minutes or until pasta is tender, stirring often to keep pasta from sticking together.
- Serve hot in soup bowls with more parsley sprinkled on top.