Pasta & Garbanzo Beans With Roasted Vegetable

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Servings: 6 Difficulty: Advanced
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A hearty, plant-based bowl featuring charred fennel and peppers tossed with chickpeas and pasta.
Pasta & Garbanzo Beans With Roasted Vegetable recipe image
Pasta & Garbanzo Beans With Roasted Vegetable recipe image
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Pasta & Garbanzo Beans With Roasted Vegetable

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 38.8

Description

This vibrant dish combines earthy roasted fennel and sweet bell peppers with protein-rich garbanzo beans and pasta. The vegetables are broiled until slightly charred, adding a smoky depth that pairs beautifully with the bright acidity of lemon juice and toasted fennel seeds. Its a satisfying, wholesome meal that feels both rustic and refined. Perfect for a busy weeknight or a light summer dinner, this recipe highlights simple ingredients transformed by high heat. The addition of fresh basil and a touch of crushed red pepper provides a fragrant finish with a gentle kick. Serve it family-style for a communal, comforting meal that relies on fresh flavors rather than heavy sauces.

Ingredients

Directions

  1. Preheat the broiler to high.
  2. Dice the bell peppers and fennel bulbs, reserving some of the fennel fronds for garnish.
  3. In a large bowl, toss the diced peppers, fennel, reserved fennel fronds, diced tomatoes, and half of the fresh basil.
  4. Spread the vegetable mixture evenly on a large baking sheet or broiler pan. Generously spray with cooking spray.
  5. Broil the vegetables until they soften and blacken slightly, stirring occasionally, for about 15 minutes. Watch closely to prevent burning.
  6. While vegetables roast, cook the pasta according to package directions until al dente. Drain and set aside.
  7. In a small dry skillet, toast the fennel seeds over medium heat until they darken slightly and become fragrant, about 1-2 minutes. Let cool slightly.
  8. In a large serving bowl, combine the cooked garbanzo beans, crushed red pepper, lemon juice (or balsamic vinegar), and toasted fennel seeds.
  9. Add the hot roasted vegetables and cooked pasta to the bean mixture.
  10. Toss everything together well to combine.
  11. Stir in the grated cheese and remaining fresh basil.
  12. Season with salt and pepper to taste.
  13. Garnish with the reserved minced fennel leaves and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 38.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 8.8g3%
Dietary Fiber 3.1g13%
Sugars 5.2g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight.

Substitutions: For a gluten-free version, use gluten-free pasta. You can substitute the garbanzo beans with cannellini beans if preferred.

Variations: Add a drizzle of extra virgin olive oil just before serving for added richness. Swap the bell peppers for zucchini or eggplant for seasonal variety.

Tip: Toasting the fennel seeds releases essential oils that enhance the earthy flavor of the dish significantly. Do not skip this step if possible.

Keywords: vegan, pasta, garbanzo, chickpeas, fennel, roasted, peppers, italian, healthy, plant-based, dinner, weeknight, broiled, fennel seeds, basil, lemon, savory, gluten-free option
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