Chickpea Chilli With Pasta
From kaeosmom 16 years ago
- 300 minutes to make
- Serves 8
This dish is a deliscious vegetarian dish that gets even better for leftovers. It even satisfies my hungry meat eating husband! The pasta alone is good as a side dish as an alternative to mac n' cheese.
Ingredients
- 3 cans chickpeas, drained shopping list
- 1 1/2-2 cups grape tomatoes rinsed and halved or 1 can diced tomato shopping list
- 2 cans tomato paste shopping list
- 4 oz can stems and pcs mushrooms drained shopping list
- 3 carrots sliced thin shopping list
- 3 stalks celery sliced thin shopping list
- 1/2 large yellow onion diced shopping list
- 2 cloves garlic sliced almost paper thin shopping list
- 4 cups water shopping list
- 2 cubes veg boullioun dissolved in the water shopping list
- 5-6 dashes chipotle tobasco sauce shopping list
- 2 TB sugar shopping list
- 1/8 teas. garlic powder shopping list
- 1/4 teas. salt or to taste shopping list
- 1/8 teas. pepper shopping list
- 3 dashes cayenne pepper (optional) shopping list
- 3-4 cups cooked small shell pasta cooked al dente shopping list
- 3 TB olive oil shopping list
- 1/2 cup finely grated parmesan cheese shopping list
- dash garlic salt or salt shopping list
- dash pepper shopping list
How to make it
- Mix all ingredients well, except for the last four, in 4 qt or larger slow cooker and cook on high for 5 hrs. Toss al dente pasta with olive oil, galic salt, pepper and Parmesan. Mix chickpea chilli with pasta in the slow cooker. Serve : )
People Who Like This Dish 7
- cookywooks Asheville
- smokensunshine Greensboro, NC
- beancanconspiracy Aurora, IL
- arbus_is_god Shaker Heights, OH
- myrna Leuven, BE
- zanna MOUNT CLEMENS, MI
- kaeosmom Wailua, HI
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments