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Herbed Garbanzos and Parsley with Penne

  • 1 cup Vegetable Broth
  • 2 tsp Olive Oil
  • 1 Red Onion medium-sized
  • 2 Garlic cloves, minced
  • 1 Lemon's Zest
  • 1 tsp Ground Cumin
  • 1/4 tsp Oregano, Mediterranean
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Chipotle Chili Pepper
  • 1 lb Penne Pasta
  • 1 cup Parsley fresh & chopped
  • 3 Tbsp Lemon Juice
  • 2 cups Garbanzo Beans cooked


In a large nonstick skillet, heat oil over medium heat; add the onion and garlic, cover and cook until the onions are browned, about 5 minutes. Add the cooked garbanzo beans, stock, lemon zest and juice, cumin, oregano, salt and hot chili pepper. Cover, reduce the heat to low and simmer for 5 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until barely tender, about 7 minutes; do not overcook. Drain and return to the pot.

Add the garbanzo mixture and the parsley to the pasta and cook over medium-low heat, stirring gently until the pasta has absorbed most of the liquid, 2-3 mintues. Transfer to a warmed serving bowl and serve immediately.

Makes 8 servings.

Herbed Garbanzos and Parsley with Penne


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Products Used in this Recipe

Baking Aids
Sea Salt

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Grains Beans Seeds
Garbanzo Beans

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