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Chickpeas and Pasta - 50 Servings

Chickpeas and Pasta 50 Servings
Chickpeas and Pasta 50 Servings
This recipe comes from USDA Healthy Meals Resource System: Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont; “New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” recipe book, p. 151


1 gal. plus 1 qt. water

1 Tbsp. kosher salt

5 lb. whole-wheat spaghetti

1 lb. unsalted butter

1 c. olive oil

5 Tbsp. garlic cloves, crushed

1 tsp. ground black pepper

2 - No. 10 cans chickpeas, drained and rinsed

2 lb. tomatoes, diced

1 c. fresh basil, finely chopped


Bring water and salt to a boil in a large pot. Add pasta and cook until just tender, about 10 minutes. Drain and set aside. Heat butter and oil in a large stockpot over medium heat. Add garlic and pepper and cook, stirring, for 1 minute. Add chickpeas and cook, stirring occasionally, until heated through, 10 to 15 minutes. Add the drained pasta, tomatoes and basil; toss to combine. Serve hot or cold. Optional: add freshly grated parmesan cheese right before serving.

Makes 50 servings.

Per serving (1 cup): 274 calories, 14 grams (g) of fat, 30 g carbohydrate, 9 g protein, 8 g fiber and 452 mg sodium.

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