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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 :
| Calories | 258 |
| Protein | 9g |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Carbs | 40g |
| Choelsterol | 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.