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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, cook the pancetta in the oil over medium heat until lightly browned, about 10 minutes. | 2. Add the garlic and crushed red pepper and cook until the garlic is golden. | 3. Add the chickpeas, tomatoes and parsley and bring to a simmer and cook 15 minutes. Crush some of the chickpeas with the back of a spoon. | 4. Add 4 cups (1 L) water to the pot and bring to a simmer. Add the pasta and salt to taste. | 5. Cook, stirring frequently until the pasta is al dente, tender yet firm to the bite. Add more water if necessary to prevent the pasta from sticking to the bottom of the pot; it should be just loose enough to require eating with a spoon. | 6. Let cool slightly before serving. Serve with coarsely ground black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	2	ounces	chopped	50.4333	0.0	11.22	0.2833
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	3		chopped	50.4333	0.0	11.22	0.2833
red pepper flake	1	pinch	crushed	50.4333	0.0	11.22	0.2833
chickpea	1	can	drained	1133.4333	188.7556	61.3793	18.1109
tomato	2	cups	chopped canned	82.8	18.36	4.32	0.72
flat leaf parsley	1/4	cup	chopped	50.4333	0.0	11.22	0.2833
wheat spaghetti	8	ounces		50.4333	0.0	11.22	0.2833
salt				-	-	-	-
black pepper			coarse ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.