Chickpea and Tomato Pasta
A hearty bowl of pasta does only good and this tomato and chickpea pasta is no exception. Simple Italian flavors that are full of heart, taste, nutrition and rustic oomph.
Servings
Produce
Garlic (Organic)
2 1 Clove
Red Onion (Organic)
1 0.5 Whole
Brussels sprouts (Organic)
3 1.5 oz
Roma Tomato
10 5 oz
Cremini mushrooms
5 2.5 oz
Basil
1/2 0.25 oz
Protein & more
Fusilli pasta
10 5 oz
Chickpea
1 0.5 Can
Vegan Parmesan
2.5 1.25 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dried oregano
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Rosemary, ground
1/2 0.25 teaspoon
Sage, ground
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Red pepper flakes
1/4 0.125 teaspoon
Prep ahead (optional)
a. Thinly slice red onion and Brussels sprouts. b. Dice Roma tomatoes, reserve juices. c. Quarter cremini mushrooms, compost tough stems. d. Mince garlic. e. Stack basil leaves, roll up lengthwise and thinly slice.
Instructions
1
Cook the pasta:
a. In a large saucepan or dutch oven over high heat, add 8 cups water (4 cups for 2-person portion). Cover and bring to a boil.
b. Add 1 tsp salt and fusilli pasta; immediately stir.
c. Reduce heat to medium-high and cook fusilli until al dente, about 8-10 minutes. Reserve ½ cup cooking water (¼ cup for 2 person portions), then drain the pasta and rinse. Set aside.
2
Meanwhile, cook the vegetables:
a. Heat 1 tbsp olive oil in a saute pan. Add the red onion (thinly slice) and saute until it softens, about 2-3 minutes.
b. Add the garlic (mince), cremini mushrooms (quarter, compost tough stems) and Brussels sprouts (thinly slice). Saute for 3 more minutes.
c. Add Roma tomato (dice) with juices, chickpeas (drain, rinse) and ½ tsp salt. Stir to combine. Add the reserved cooking liquid and bring to a boil.
d. Add the pasta. Stir to combine.
3
Serve:
a. Divide pasta amongst bowls.
b. Garnish with grated vegan parmesan and basil (stack leaves, roll lengthwise and thinly slice). Enjoy!
Chef's notes
You can swap the vegan parmesan with crispy garlic breadcrumbs. Combine minced garlic with breadcrumbs in a bowl and pan-fry till brown.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA