I’ve always appreciated the seasonal nature of the Catholic Church’s liturgical calendar. There is a time for all things, and the season of Lent in particular always seems to arrive at just the right time. After several months of holidays and various other celebrations, Lent provides a welcome respite—the opportunity to eliminate unnecessary distractions and focus on the things that matter. In that spirit, here’s a recipe for a simple, meatless meal.
Pasta with Garbanzo Beans and Vegetables
8 oz whole wheat pasta (any short pasta shape)
1 can Garbanzo beans, drained and rinsed
1/4 cup water or vegetable broth
4 tablespoons extra virgin olive oil
4 cloves garlic, minced or pressed
2 teaspoons fresh rosemary, chopped*
8 oz frozen broccoli, thawed (or any green vegetable; I think spinach or peas would be good)
salt and freshly ground pepper
Bring a 4-qt pot of water to boil. Generously salt water and cook pasta until al dente. Drain and set aside.
Meanwhile, in a food processor, combine about 3/4 of garbanzo beans, 2 tablespoons olive oil, and water or broth. Process until smooth.
In medium sauté pan, heat one tablespoon olive oil over medium heat. Add garlic and rosemary and cook until fragrant, about 30 seconds. Add broccoli, stirring gently, until heated through.
Stir in garbanzo bean puree. Add pasta and remaining whole garbanzo beans and toss over medium heat until well combined.
Remove from heat and season to taste with salt and pepper.
Serve. Drizzle with remaining olive oil.
*Feel free to substitute another herb, dry or fresh. I used fresh rosemary because I had in on hand.