Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Pasta with Chickpeas, Tomatoes and Chard

This satisfying casserole has it all—protein, carbohydrates, a leafy green vegetable and tons of robust flavor.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

This satisfying casserole has it all—protein, carbohydrates, a leafy green vegetable and tons of robust flavor.

Servings
SERVING

Ingredients

  • 8 oz. dried penne or rotelle pasta
  • 2 Tbs. olive oil
  • 1 medium onion, chopped
  • 3 medium cloves garlic, minced
  • 2 pinches red pepper flakes
  • 2 tsp. chopped fresh thyme or 1/2 tsp. dried
  • 1 tsp. chopped fresh rosemary or 1/2 tsp. dried
  • 1/2 tsp. paprika
  • Pinch saffron threads (optional)
  • 1 15-oz. can chickpeas, drained, 1/2 cup liquid reserved
  • 2 14- to 16-oz. cans tomatoes, drained
  • 1 large bunch Swiss chard (1 1/2 lb.), stemmed and rinsed well
  • 1/2 cup grated Parmesan or Romano cheese

Preparation

  1. Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well and set aside.
  2. Preheat oven to 350F. Lightly grease 2-quart casserole.

    Meanwhile, in large skillet, heat 1 Tbs. oil over medium-high heat. Add onion, garlic, pepper, thyme, rosemary, paprika and saffron if desired. Cook, stirring often, until onion is tender, 8 minutes.

  3. Add chickpeas, reserved liquid and tomatoes to onion mixture. Season with salt and freshly ground pepper to taste. Bring to a boil, breaking up tomatoes with spoon. Reduce heat to low and simmer, stirring occasionally, 15 minutes. If mixture becomes dry, add a little water to keep it moist.
  4. Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add chard, cover and steam until bright green and tender, about 3 minutes. Remove chard and coarsely chop. Transfer to large bowl and stir in 2 tsp. oil and salt and pepper to taste. Stir in pasta, chickpea mixture and Parmesan.
  5. Transfer pasta mixture to prepared casserole. Drizzle with remaining 1 tsp. oil and season with pepper. Cover with foil and bake until hot, about 20 minutes.

Nutrition Information

  • Serving Size Serves 6
  • Calories 349
  • Carbohydrate Content 54 g
  • Cholesterol Content 6 mg
  • Fat Content 9 g
  • Fiber Content 7 g
  • Protein Content 15 g
  • Saturated Fat Content 2 g
  • Sodium Content 826 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g