October Recipes

Italian Pasta and Chickpea Stew

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Two cups of Italian Pasta and Chickpea Stew
Hands On:
5 minutes
Total Time:
30 minutes


  • 1 tbsp Gustare Vita olive oil
  • 1 medium yellow onion, chopped
  • 1 medium carrot, peeled and sliced ¼-in. thick
  • 2 stalks celery, sliced ¼-in. thick
  • 2 cloves garlic, minced
  • 5 cups Hy-Vee vegetable cooking stock
  • 1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed
  • 1 (14.5-oz.) can Hy-Vee diced Italian style tomatoes, undrained
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp Hy-Vee black pepper, plus additional for garnish
  • 1 (8-oz.) pkg. gluten-free chickpea pasta shells
  • fresh Parmesan cheese, shaved; for serving
  • 1 lemon, zested and juiced; for serving
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Heat olive oil in a large Dutch oven over medium heat. Add onion carrot, celery, and garlic. Cook for 8 to 10 minutes or until softened, stirring occasionally.
Stir in stock, garbanzo beans, undrained tomatoes, rosemary, and 1 teaspoon pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer for 2 to 3 minutes.
Return to a boil. Stir in pasta. Reduce heat; simmer for 9 to 11 minutes or until pasta is al dente.
Ladle stew into serving bowls. Top with Parmesan cheese, lemon zest, a squeeze of lemon juice, and additional black pepper.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 5mg 2%
Sodium: 660mg 29%
Total Carbohydrate: 40g 15%
Dietary Fiber: 9g 32%
Sugars: 6g 12%
Protein: 13g 26%

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