I was sitting in the pediatrician's office last week and picked up a copy of Rachael Ray's magazine. There was a spaghetti recipe that caught my eye. I noticed that it contained canned tomatoes, chick peas, parsley, cumin, other spices and Parmesan. I made a mental not of these ingredients and created my own version for dinner that night.
I like to cook vegetarian dishes a couple of times a week. The kids don't mind and they loved this one!
Ingredients:
1 can chopped canned tomatoes, 8 oz
2 cans garbanzo beans, drained and rinsed
3 cloves of garlic, finely minced
1 handful fresh parsley, chiffonaded
2 tsp (or more to taste) cumin
2 tsp (or more to taste) ancho chili powder
1 tsp (or more) sea salt to taste
1 tsp (or more) pepper to taste
2 tbs capers
1/2 cup fresh Parmesan cheese shredded or grated
Olive oil to drizzle
In a large pan pour a small amount (1 or 2 tbs of olive oil) and and turn to med high, when the oil is hot add the garbanzos and saute until lightly browned. Turn heat down a little add the garlic and mix well. Add the cumin, chili powder, sea salt and pepper. Mix well so that all the spices are incorporated. For those of you who want more kick add another teaspoon or so of the cumin and chili powder. Stir well. Add the tomatoes and capers, stir and let sit over low-medium heat.
Meantime bring a large pot of water to a boil. When ready add your pasta (shells) and cook per directions on package.
When pasta is ready drain and return to pot with a little bit of the pasta water remaining. To the sauce add the parsley, and the Parmesan. Mix well and then pour the mixture over the pasta. Toss taste to see if salt and pepper are needed and serve!
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