Middle Eastern Garbanzo Beans and Macaroni
Infused with warm Middle Eastern spices and vibrant flavors, this Middle Eastern Garbanzo Beans and Macaroni recipe is a delightful fusion of comfort food and wholesome ingredients. Tender macaroni is coated in a fragrant sauce made with cumin, coriander, paprika, and a hint of cinnamon, combined with hearty garbanzo beans for a protein-packed dish. A touch of tomato paste and vegetable stock brings richness, while fresh parsley and a zing of lemon add a refreshing finish. Ready in just 35 minutes, it’s a perfect weeknight dinner bursting with bold, aromatic flavors. Serve this one-pan wonder as a standalone vegetarian meal or pair it with a crisp side salad for a complete feast. Keywords: Middle Eastern macaroni, chickpea pasta, spiced vegetarian recipes.
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Recipe Information
Ingredients
- 250 grams dry macaroni pasta
- 400 grams canned garbanzo beans (chickpeas), drained and rinsed
- 1 large yellow onion, diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon cinnamon
- 2 tablespoons tomato paste
- 1 cup water or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges (for serving)
Instructions
Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
Stir in the ground cumin, coriander, paprika, turmeric, and cinnamon. Cook the spices for 1 minute to release their aromas.
Add the tomato paste and stir into the onion and spice mixture until well combined, about 1-2 minutes.
Pour in the water or vegetable stock. Stir to create a slightly thickened sauce.
Add the drained garbanzo beans to the skillet. Season with salt and black pepper. Simmer for 5-7 minutes over low heat, allowing the flavors to meld.
Gently fold in the cooked macaroni pasta, ensuring it is evenly coated with the spiced sauce. Cook for another 2-3 minutes until heated through.
Remove from heat and garnish with chopped fresh parsley.
Serve warm with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 32.2 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2391 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
