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Pasta and Chickpea Chowder

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Pasta and Chickpea Chowder

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Course: Main Course
Cuisine: American
Keyword: chickpeas, chowder, dairy free, lowfat, pasta, turkey
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 397kcal


  • 1 medium carrot
  • 1 stalk celery
  • 1 medium onion
  • 2 clove garlic
  • 8 ounce bowtie (farfalle) pasta, dry
  • 2 tablespoon olive oil
  • 1/4 cup flour, all-purpose
  • 1/2 tablespoon Italian Seasoning
  • 1/8 teaspoon cayenne or red pepper
  • 1/8 teaspoon black pepper, ground
  • 3 1/2 cup chicken broth, low-sodium
  • 15 ounce chickpeas (garbanzo beans), canned
  • 14 1/2 ounce stewed tomatoes, canned
  • 3 slice turkey bacon

Serve With

  • 4 medium orange


  • Thinly slice carrot, chop celery and onion, and mince garlic.
  • Cook pasta according to package directions. Rinse, drain and set aside.
  • Meanwhile, heat oil in Dutch oven over medium-high heat. Add carrot, celery, onion and garlic. Cook and stir for 5-6 minutes or until vegetables are crisp tender.
  • Stir in flour, Italian seasoning, cayenne, and black pepper until well-blended. Gradually stir in broth and bring to a boil, stirring frequently.  Allow to boil for 1 minute, stirring constantly. Reduce heat to medium and stir in cooked pasta, rinsed and drained chickpeas and undrained tomatoes. Cook for 5 minutes or until heated through.
  • Meanwhile, add bacon to a skillet over medium-high heat. Cook for 6-7 minutes or until crisp.
  • Serve soup topped with crumbled bacon and oranges on the side.
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Calories: 397kcal | Carbohydrates: 67g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 479mg | Fiber: 11g | Sugar: 5g

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