Chickpeas with Pasta & Broccoli
A one-pot meal--beans with pasta and vegetables--you get it all with this one. Simple to make, delicious and jam-packed with energy, this dish makes the perfect lunch or light dinner. Bringing together the protein-packed endurance from beans, with the staying power you get from the complex carbs of whole grain noodles and the light, fresh energy of delicately cooked vegetables creates stamina with a flexible attitude and relaxed clarity...with a bit of lemon zest to help you digest the protein and in the dish.
½ cup pine nuts
365 Organic Every Day Value™ Extra Virgin Olive Oil
1 red onion, thin half moon slices
365 Organic Every Day Value™ Soy Sauce
1-2 yellow summer squash, split lengthwise, 1/8-inch half moon slices
1 carrot, fine matchstick pieces
1 small bundle asparagus, tips removed, 1-inch lengths
2-3 stalks broccoli, small florets, stems peeled, sliced
1 ½ cup 365 Organic Every Day Value™ Chickpeas (canned or cooked dry beans)
grated zest of 1 lemon
mirin or white wine
½ cup shredded fresh basil
8 ounces 365 Organic Every Day Value™ Whole Wheat pasta (penne, shells, fusilli, etc.)
a few fresh basil sprigs, for garnish
Heat a dry skillet and lightly pan toast pine nuts over medium heat until fragrant. Be attentive here and keep stirring the nuts, as they will burn easily.
Heat a small amount of oil in a deep skillet. Sauté red onion, with a splash of soy sauce, until limp, 1-2 minutes. Add summer squash, a splash of soy sauce and sauté until shiny with oil. Add carrot, a splash of soy sauce and stir in. Add asparagus pieces and broccoli florets, stir in chickpeas, lemon rind and season lightly with soy sauce and a generous splash of mirin/wine. Cover and cook over low heat just until the broccoli and asparagus are bright green and just tender.
While cooking the vegetables, bring a large pot of water to a boil. Cook pasta al dente, 8-12 minutes, depending on the cut of pasta you are using.
Drain the pasta and do not rinse (unless you are using Japanese noodles; they are coated with salt and require rinsing for the best flavor). Stir in cooked vegetables, plus any remaining cooking liquid.
Transfer to a serving platter and serve immediately, garnished with sprigs of fresh parsley. Makes 4-6 servings.
Note: You may use organic, canned beans in this recipe, although you will not get the vitality you would from cooking them yourself.