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Vegetarian Times Issue: June 1, 2009 p.43
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1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.
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Serves 6
Per 1-cup serving:
| Calories | 258 |
| Protein | 9g |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Carbs | 40g |
| Cholesterol | 0mg |
| Sodium | 148mg |
| Fiber | 8g |
| Sugar | 5g |
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This recipe was so fresh and good. I never really use sage, but I was really impressed with the flavor and colors of this meal! It also had a short preparation time! It is great to make during the week, or for a dinner party! Everyone will enjoy it!
We tried this recipe, and it was delicious! It even pleased our "picky" eater. I did, however, substitute basil and oregano for the sage, because I didn't have that ingredient. It was great.
The fresh sage really made this dish unique! I added some toasted walnuts to it, which provided a much-needed crunch. It was really good!
Very good, when we first started eating it it didn't have the salt and pepper on it. Definitely needed because it gives the dish more flavor.
I didn't have chickpeas at home so I used tofu instead. I agree that salt and pepper are necessary because they add flavor. The recipe is quick to make and surprisingly filling.
I made this dish at school for GCSE Food, it was very nom nom :D
This combination of ingredients set off the wonderful flavor of the fresh sage. For me it had plenty of flavor without salt and pepper. Perhaps because my fresh sage was pungent. To avoid gluten I used brown rice speghetti. I also used two brands of canned diced tomatoes. The Muir Glen Organic brand was vastly more flavorful.
My Girlfriend and I made this for dinner tonight, we didn't have any sage on hand so we substituted Italian purple basil. I have to say, it is one of the most delicious recipes we have made. The warm chickpeas compliment this fresh and light sauce and give that added protein boost we all probably look for. It was easy and quick, just make sure you finish all your prep before you begin to cook the pasta, because it comes together quickly. If you're considering making it for dinner, go for it!
I must be a stupid question for people used to cooking, but do I just stir the chickpeas for 5 minutes like it says on the recipe and they're good to eat? Or is there a "common knowlage" pre cooking to it that should be guessed?
I hear people boil it for hours.....
to answer Dora question. The chickpeas should be pre-cooked or you can use chickpeas from the can =)
Dora, the recipe calls for cooked chickpeas.
I love homemade hummus, and when I cook it, I freeze some extra chickpeas for dishes like this (for example, chickpeas with couscous and veggies).
You can use canned. I don't like them as much though...
I tried this recipe for my family today and we all liked it very much. I substituted basil for the sage, and added a splash of white Balsamic vinegar as the tomatoes I used were the small sweet grape tomatoes, halved. I also added about 1 T. of dried parsley. It was quick and easy to prepare, and we will make it again.
Very nice light summer meal. Definitely will make this again.
This recipe is so simple to make! I replaced the 2tbsp of kalamatas for 3/4 cup of sliced black olives. A very good recipe for little calories compared to a typical pasta dish!