
By the-pasta-project.com
Easy Sardinian fregola with chickpeas and tomato
Instructions
Prep:20minCook:40min
This warming vegan Sardinian fregola (fregula) with chickpeas is a nutritious and delicious slightly spicy pasta soup recipe. Perfect Italian cold weather comfort food this Sardinian version of pasta e ceci is a one pot meal that's easy to make. Add spinach for more fiber or pancetta/guanciale for a non-vegetarian version.
Updated at: Thu, 01 May 2025 12:52:06 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
55
High
Nutrition per serving
Calories731.7 kcal (37%)
Total Fat16.8 g (24%)
Carbs123.1 g (47%)
Sugars12.2 g (14%)
Protein24.1 g (48%)
Sodium668.2 mg (33%)
Fiber17.3 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

10.5 ouncesfregola sarda
or Israeli couscous

12 ounceschickpeas
dried, soaked and boiled or canned and drained

1onion
yellow or red, peeled and finely chopped

1garlic cloves
peeled and finely chopped

1celery stalks
finely chopped

1.6 poundstomato passata

10cherry tomatoes
cut into halves

3 Tbspextra virgin olive oil

1 pintvegetable stock
cubes dissolved in water or homemade stock

salt
to taste

ground black pepper
to taste

1 handfulfresh parsley
chopped

½ teaspoonfresh peperoncino
red chili pepper, chopped, optional, or red chili flakes
Instructions
View on the-pasta-project.com
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