Garbanzo beans are a rich source of vitamins, minerals and fiber. They also offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, these beans are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.
8 ounces (about 3 cups) dry bow tie pasta
2 tablespoons olive oil
4 garlic cloves, crushed
1/2 of a 19 ounces can of garbanzos, rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach, chopped
2 tablespoons grated Parmesan cheese
Cracked black peppercorns, to taste
- Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
- In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and vegetable broth. Stir until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, about 3 minutes. Don’t overcook.
- Divide the pasta among the plates. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.
Recipe courtesy of the Mayo Clinic. Click here to download or see nutritional information.