Macaroni and Chickpeas

Ingredients

• Chickpeas1 cup (200 g)
• Pasta1/4 cup (40 g)
• Onion1/4 count (38 g)
• Tomato1/4 count (33 g)
• Garlic1/2 clove (2 g)
• Cumin1 pinch (1 g)
• Potato1/2 medium (90 g)
• Paprika1/2 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Bay Leaves1 count (1 g)
• Saffron1/3 tablespoon (1 g)
• Water1/2 glass (125 ml)

Instructions

1. 1

   Step 1

   For this recipe you need macaroni pasta and previously cooked chickpeas. Set aside the broth.

2. 2

   Step 2

   Peel and chop the tomato together with the onion and garlic. Set aside.

3. 3

   Step 3

   Heat the oil in a pot over medium heat and add the onion. Cook over low heat for 7 minutes.

4. 4

   Step 4

   Once the onion is translucent, add the tomato and garlic. Season with salt and pepper, mix and cook for 2 minutes.

5. 5

   Step 5

   Add paprika, saffron, bay leaf, cumin, diced potato and pasta.

6. 6

   Step 6

   Cover with water or with the chickpea cooking broth and boil for 12 minutes.

7. 7

   Step 7

   Next, add the chickpeas and cook for 5 minutes.

8. 8

   Step 8

   Season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Macaroni and Chickpeas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.