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Dana Ketter

Speedy Chickpea Pasta

This meatless main is a weekly staple for us. It's Mediterranean style and easy to swap in/out different veggies...plus, our toddler loves it!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 people
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 503
Ingredients Equipment Method Notes

Ingredients
  

  • 8.8 oz Chickpea Rotini or chickpea pasta
  • 2 cups Beet Greens remove from purchased beets
  • 20 each Kalamata Olives or black olives, rinsed
  • 3 tbsp Extra Virgin Olive Oil we love California Olive Ranch
  • 1 tbsp White Balsamic Vinegar store brand
  • 2 oz Pecorino Romano Cheese
  • ½ tsp Thyme ground
  • ½ tsp Rosemary ground
  • ½ tsp Garlic Powder
  • 1.5 tsp Black Peppercorn fresh ground
Sides
  • 7 oz Organic Broccoli cut
  • 5 slices Rudi's Gluten Free Multi-Grain Bread or our Keto Bread-sticks
  • 1 oz Goat or Pecorino Romano Cheese Costco
  • 1 tbsp Extra Virgin Olive Oil we love California Olive Ranch

Equipment

  • large pot, knife, cutting board, steamer or pot with a steamer insert, stove, large bowl or corning ware, spoon

Method
 

  1. In large pot, bring water to a boil and then add (one 8.8oz box) of pasta -- cook per package instructions. Note: if you're using Banza brand - it seems to cook faster than Barilla. I suggest rinsing the noodles a minute or more before suggested cook time. Know your stove!
  2. Rinse the noodles under cold running water, drain and add to your bowl or Corning ware. (I typically need 1 large and 1 medium Corning ware containers). Mix in the olive oil, white wine vinegar, and seasonings to coat and set aside.
  3. While pasta is cooking, wash and cut your beet greens. I like to roll the leaves and slice them thinly for longer strips. You do you.
  4. Add beet greens to steamer or to a pot with 1 inch of water and a steamer insert. Cook for about 4 minutes, strain and then add these to the noodles, toss together.
  5. While the beet greens are cooking (see a time-saving trend here? #timers) slice your olives to your liking. I prefer two cuts short-wise into 3 small pieces, or long-wise in half. Add to your pasta and toss together.
  6. Sprinkle the 2oz of grated Pecorino or crumbled goat cheese on top, or mix into the pasta. The MAIN dish is now complete!
Sides
  1. Cut your fresh broccoli to your liking, or unpack your frozen broccoli into a steamer or to a pot with 1 inch of water and a steamer insert. Cook for about 4 minutes, strain, place in a serving bowl and toss together with ½ tbsp olive oil and desired seasonings. (avoid salt)
  2. Toast the bread and brush with remaining ½ tbsp of olive oil. Then, spread the goat cheese on, or sprinkle grated pecorino cheese on top.
    If you want to melt the cheese after toasting the bread (and you don't have a toaster oven), simply place the cheese bread into a pan, cover with a lid and cook on very low heat until ready.

Notes

WHOLE RECIPE:
Total Calories - 2,397.  Total Cost - $7.80  .  Grade - A  .  *Monthly Cost - $406
Programming Notes:
  • This can be made into a vegan meal by substituting in vegan cheese.
  • The white wine vinegar is a low-cost healthy trick for adding a salty flavor without adding a bunch of sodium. Feel free to add more if it suits your taste buds!
  • If you're concerned about sodium content, consider decreasing the number of olives to half and switching to black olives. Check the package ingredient list - olives in water have less salt than in a brine solution.  Be sure to rinse thoroughly before use.
  • Nutrition Facts Panel below includes calories & data from the side dish listed on the recipe.
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*This refers to the monthly grocery bill if TWO PEOPLE ate cumulatively 4,000 Calories per day, and only ate this meal all month long. If you're running calculations for ONE person - divide the monthly cost in half.