Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
73
High
Nutrition per serving
Calories1029.3 kcal (51%)
Total Fat52.5 g (75%)
Carbs127 g (49%)
Sugars8.4 g (9%)
Protein19.2 g (38%)
Sodium712.3 mg (36%)
Fiber22.5 g (80%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
0.5 lbgluten free pasta
or use a grain free pasta for a paleo option
4garlic cloves
3 ½ Tbspolive oil
0.25white onion
thinly sliced
1 containercherry tomatoes
1can chickpeas
drained and rinsed
salt
to taste
pepper
to taste
1 TbspHerb De Provence
or a pinch of as many of the following as you have in your kitchen, thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf
1 tspgarlic powder
fresh cilantro
or rosemary
3 Tbspolive oil
3 Tbspnutritional yeast
optional, but highly recommended due its high levels of B-1, B-2, B-6, B-12, and protein
Instructions
Step 1
Preheat the oven to 440F. On a baking sheet add the tomatoes and chickpeas. Drizzle over the olive oil then season with salt, pepper, Herbs de Provence or substitute, and garlic powder. Bake in the oven for 22 minutes, then bump the heat up to 475F and bake for another 7-10 minutes, until charred.
Step 2
Meanwhile cook the pasta. While pasta is cooking add 1 ½ tbsp butter to a pan and saute minced garlic and thinly sliced onions for about 4-6 minutes on low heat. Once pasta is done, add it directly to the pan with the onions and garlic. You may add a tbsp of the hot pasta water too. Then add nutritional yeast, a drizzle of olive oil, salt and pepper to taste, and chopped fresh herbs. Toss.
Step 3
Once tomatoes and chickpeas are out of the oven, add to pasta, toss again, then serve!
Notes
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