 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 cups chickpeas |
1 cups pinto beans |
2 tablespoons extra-virgin olive oil |
1 small onion |
1/2 cup chopped carrot |
2 cloves garlic, chopped |
1/2 cup white wine |
1/2 tomato |
8 ounces wheat spaghetti |
1/4 cup freshly grated parmesan cheese |
Directions:
1. 1. Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
2. 2. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
3. 3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
4. 4. Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.
|
|