The protein in this southwestern-inspired vegetarian spaghetti dish comes from meaty chickpeas!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- ½ green bell pepper, diced
- 2 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (28 ounce) can diced tomatoes with juice
- 1 (15 ounce) can chickpeas
- 1 (10 ounce) package frozen corn kernels, thawed
- 1 (12 ounce) package uncooked elbow macaroni
- ½ cup shredded Monterey Jack cheese
Instructions
- Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 8 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 426 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Really good, I used kidney beans instead of chickpeas.
This recipe is great – super easy and quick, plus a lot of protein and flavor. The only change I made was to add a can of black beans at the same time as the corn and chickpeas. Otherwise, it’s good as written!
Great family pleaser. My daughteris on a strict low sodium heart diet. This wasba keeper!
It’s OK. Makes a ton of food. Even after feeding both of us, and saving a large container, I had to throw a bunch away. Flavor is mild. Could use more seasonings. While it was OK, my taste buds didn’t jump up and down with joy, so this won’t be made too often.
Easy to make. Really spicy though. Would use 1 tablespoon of chilli powder next time and maybe 1/2 the chickpeas but a yummy recipe enjoyed by the whole family.
Added ground red pepper for extra zest. Great, easy recipe.
Made this and it was just okay, nothing special. Not sure I’d make it again. It just lacked flavor. If I make it again I’ll have to add a few other things.
This is amazing!! I make it all the time for me family. My meat-loving fiancé and my 1 year old eat it up! If you looking for something quick and delicious, try this out!! The only thing I do differently is that I use a bit more corn then called for, and that I switch up the type of noodles to what I have on hand at the type.
this was so yummy! I added spinach, zucchini, red bell pepper, and yellow squash. delicious
I have made this and it was fast, easy, all the items needed for the recipe were on hand. My husband is not much of a vegetarian, but for health reasons, I have to be. He found this recipe tasty and delicious. So everyone is happy!
I liked it, even though the chickpeas gave it an odd texture. I thought it was different and unique. My hubby hated it though, so I probably won’t make it again.
Very good and filling. My husband and I both agreed it might be good and easier to eat if we put it in a tortilla and make it a quesadilla instead of with the pasta.
Tasty and easy – I’d make this again.
Everyone really enjoyed this even my 10 yr old who complains about everything didnt complain. I made exactly as written but used homemade chili powder not store bought. I will be making this again . Thanks!
I’ve made this twice and put one away in the freezer to see if it froze well. Taste is good, doesn’t feel like a vegetarian meal, and the frozen casserole tasted just as good as the fresh.
Easy starter recipe to alter. Will make again!
Great recipe… Reduced the chili powder to 1.5 tsp, added one sliced zucchini and substituted cheddar cheese. Everyone loved it!
Made it exactly as written and we both loved it. Definitely a keeper, especially for vegetarians, but my occasional carnivore husband gave it 5 stars.
I added one pound lean ground beef , cilantro and one extra tsp chili powder to the recipe and yummmmy ! Luv this recipe! !
The combination of the tomatoes and corn was nice, but I felt like the chick peas were a little random. Black beans might be more suited to the flavors. I had to cut the chili powder in half because I’m cooking for a three year old; I’m sure it would have been more flavorful had I used the whole amount, but I also think the chili powder might have drowned out the tomato and corn flavors, which I liked a lot. Overall, this was fine, but not spectacular, and I don’t think I’ll make it again. Thanks anyway!
We accidentally used a bit extra pasta but it turned out great. It definitely was more than 6 servings worth!