Black Bean Pasta with Chickpeas

I rehydrated chickpeas the other day to make homemade hummus and had a few left over. I used some in a salad and decided to make a pasta to use up the last few. I love to add beans to pasta as the textures complement one another to make the meal much more satisfying.

Base Ingredients (recipe serves 2):
1 Cup Tolerant Black Bean Rotini
½ Cup Chickpeas
2 Vine Ripe Tomatoes
2 Small Squash or Zucchini
½ Red Onion
½ Cup Vegetable Broth
2 TBSP Olive Oil
Rosemary (optional)

Variations:
Add 2-4 Cloves Garlic (depending on size)
Add 2-4 Button Mushrooms (diced)
Substitute Spaghetti Squash or diced Butternut Squash for Squash/Zucchini
Omit Rosemary and add 1-3 TBSP Crushed Red Pepper (depending on HEAT you desire)

Instructions:
1. Dice one tomato
2. Use a mandolin or knife to cut the onion and squash into small pieces
3. Sautee in olive oil and broth
4. While cooking, boil 3 cups of water. Add the pasta and cook for one minute.
5. Reserve ½ cup pasta water and add pasta and water to pan with vegetables.
6. Add chickpeas, rosemary (optional), and last diced tomato.
7. Cook until liquid is almost gone

Serve or store in an airtight container. Sprinkle a little olive oil to garnish, or sprinkle Gluten Free breadcrumbs (Ian’s Panko Gluten Free variety is great), and/or sprinkle with pepper.