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- One Year Ago: African Pineapple Peanut Stew (my favorite meal!)
- Spaghetti con ceci (adapted from a recipe seen on SK, adapted from Michael White)
- 15 ounces canned chickpeas, rinsed and drained or about 2 cups, freshly cooked chickpeas
- 1/2 cup stock
- 1 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, thinly sliced
- Pinch chile flakes
- 1 14-ounce can tomatoes, chopped
- 1 T dried basil
- 3 cups fresh spinach, stems removed and chopped into ribbons
- Salt to taste
- 6 ounces penne pasta
- Freshly grated Parmesan cheese to taste
View Full Recipe at Branny Boils Over
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1094g | |
| Calories 1369 | |
| Calories from Fat 189 | 14% |
| Total Fat 21.86g | 27% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2005mg | 84% |
| Potassium 2106mg | 60% |
| Total Carbs 246.32g | 66% |
| Dietary Fiber 29.7g | 99% |
| Sugars 13.65g | 9% |
| Protein 49.79g | 80% |
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