Food & Recipes / Vegetarian

Pasta with Chickpeas and Olives

Pasta with Chickpeas and Olives
Servings: 6


1 13.25 oz. box whole-grain ziti/penne
2 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
½ tsp. dried basil
¼ tsp. dried thyme
½ tsp. dried oregano
¼ tsp. black pepper
1 28 oz. can stewed tomatoes, drained (reserve liquid) and diced
1 15.5 oz. can chickpeas, no or low-sodium, drained and rinsed
1 cup black olives, sliced in half
Salt to taste
Parmesan cheese, grated 


In a large pot, cook pasta according to package directions. Meanwhile, in a large skillet, sauté garlic in olive oil over medium-high heat for 1-2 minutes. Stir in basil, thyme, oregano, and pepper and sauté 1 minute. Add tomatoes, chickpeas, olives, and salt to taste and simmer for 4-5 minutes. Drain pasta and toss with tomato sauce. Add some of the reserved liquid from the tomatoes if needed. Top with Parmesan cheese.