Quick + Simple Pasta "Risotto" with Herbed Roasted Chickpeas.
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Half Baked Harvest · by Tieghan Gerard★ 3.9 (88)

Quick + Simple Pasta "Risotto" with Herbed Roasted Chickpeas.

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 47%
CARBS 84G59% OF CAL
11G FIBER62G OTHER10G TOTAL SUGAR
FAT 15G23% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spring-inspired pasta risotto with herbed roasted chickpeas, cauliflower, kale, and chicken, finished with butter and Parmesan. Light yet filling and flavorful.

mainitalianpastachickenbeans
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Nutrition & ingredients

Ingredients

serves 6
  • 1 (14 ounce) can chickpeas (drained + rinsed)
  • 1 head cauliflower (cut into florets (can sub broccoli if preferred), I used green Cauliflower)
  • 2 tablespoons olive oil
  • salt + pepper
  • 1 cup mixed fresh herbs (I use basil (parsley, dill + oregano))
  • 2 tablespoons butter (use vegan butter for vegan version)
  • 1/2 small sweet onion (chopped)
  • 4 cloves garlic (left whole)
  • 1 cup dry white wine
  • 1 pound short cut pasta
  • 5 1/2 cups chicken or veggies broth (I prefer to use chicken broth (but use veggie for a veggie version))
  • 3/4 cup fresh grated parmesan cheese + more for topping (use vegan parmesan or nutritional yeast for vegan version)
  • 1/2 cup fresh basil + more for topping
  • 2 cups fresh baby kale
  • 4-5 poached or hard boil eggs (optional)
PREP
15M
SODIUM
1281MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.