Pasta & Garbanzo Beans With Roasted Vegetables

This vibrant dish combines the earthiness of roasted fennel and sweet bell peppers with the protein-rich comfort of garbanzo beans and rotelle pasta. The addition of toasted fennel seeds adds a subtle anise warmth, while lemon juice or balsamic vinegar provides a bright finish. It is a satisfying, wholesome meal that comes together in under 40 minutes, making it perfect for busy weeknights. The textures are varied, with tender pasta, soft roasted vegetables, and hearty beans, all tossed together for a unified flavor profile. Serve it warm for a comforting dinner or let it cool for a delicious next-day lunch.

Cooking Method: Boiling

Cuisine: Italian

Courses: Side Dishes

Difficulty: Advanced

Servings: 6

Calories: 38.8

Dietary: Vegetarian

Description

This vibrant dish combines the earthiness of roasted fennel and sweet bell peppers with the protein-rich comfort of garbanzo beans and rotelle pasta. The addition of toasted fennel seeds adds a subtle anise warmth, while lemon juice or balsamic vinegar provides a bright finish. It is a satisfying, wholesome meal that comes together in under 40 minutes, making it perfect for busy weeknights. The textures are varied, with tender pasta, soft roasted vegetables, and hearty beans, all tossed together for a unified flavor profile. Serve it warm for a comforting dinner or let it cool for a delicious next-day lunch.

Ingredients

5 Red Or yellow bell peppers, And drained

Directions

1
Preheat the oven broiler.
2
Dice the bell peppers and fennel bulbs.
3
Combine diced peppers, fennel bulbs, some fennel tops, canned tomatoes, and chopped fresh basil in a bowl.
4
Spread the vegetable mixture evenly over a large baking pan.
5
Generously spray the vegetables with cooking spray.
6
Broil the vegetables until they soften and blacken slightly, stirring occasionally, for about 15 minutes.
7
Meanwhile, cook the rotelle or radiatore pasta according to package directions until al dente, then drain.
8
In a small pan, toast fennel seeds until they darken a few shades.
9
In a large serving bowl, combine rinsed garbanzo beans, crushed red pepper, and lemon juice or balsamic vinegar.
10
Add the toasted fennel seeds to the bean mixture.
11
Add the broiled vegetables, hot cooked pasta, and grated cheese (or soy parmesan) to the bean mixture.
12
Toss all ingredients well to combine.
13
Season with salt and pepper to taste.
14
Sprinkle with reserved minced fennel leaves for garnish.

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

For a vegan version, use soy parmesan or omit the cheese entirely.

If you do not have a broiler, you can roast the vegetables in a preheated oven at 400&# 194;Â°F (200ÃÂ°C) for 20-25 minutes, stirring halfway through.

Rotelle and radiatore are small, tube-shaped pastas that hold sauce and ingredients well. You can substitute with penne or rigatoni if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: pasta, garbanzo beans, chickpeas, roasted vegetables, fennel, bell peppers, italian vegan, plant based, weeknight dinner, easy meal, tomato sauce, fresh basil, rotelle, radiatore, healthy dinner, vegan pasta, fennel seeds, lemon juice, balsamic vinegar, crushed red pepper

Read it online: https://www.chefs-mate.com/recipe/pasta-garbanzo-beans-with-roasted-vegetables/