4240 cal/recipe

Ingredients

• 1 lb 11 oz uncooked whole wheat shells
• 4 tsp olive oil
• 2 large onions, chopped
• 12 cloves garlic, minced
• 1 1/2 tsp salt
• 2 15-oz can chickpeas
• 6 tsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground cinnamon
• 3/4 tsp crushed red pepper
• 3 28-oz can crushed tomatoes
• 2 tbsp dried mint
• 1 c grated pecorino romano cheese

Directions

• Heat pot of salted water to boil, cook pasta, and then drain.
• In large pot, saute onions in oil until tender.
• Add garlic and salt and cook briefly.
• Stir in chickpeas, cumin, coriander, cinnamon, and red pepper and cook briefly.
• Stir in tomatoes and mint, stirring well to lift food stuck to bottom.
• Simmer 5 minutes and then add shells.
• Dish and then top with cheese.