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"i never guessed my picky eaters would agree to try chickpeas, but they gobble them up when I disguise them this way," says Susan Brown from Saugerties, New York. "This pasta dish receives raves from my husband, young son and daughter and dinner guests, too. No one can guess my secret ingredient is nutritious legumes!"
This recipe is:
Healthy
Nutritional Analysis: One serving (3 stuffed shells) equals 508 calories, 19 g fat (9 g saturated fat), 42 mg cholesterol, 1,066 mg sodium, 58 g carbohydrate, 8 g fiber, 27 g protein.
Originally published as Chickpea-Stuffed Shells in Light & Tasty December/January 2002, p63
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Reviewed on Dec. 17, 2011 by jmkasprak
We found these to be rather dry. I'll buy more sauce to fix the leftovers, but hubby said don't make them again.
Reviewed on Sep. 20, 2011 by SuzyQmom
These were great. I love hiding the fact you get fiber with a dish that usually is so bad for you. I wonder if it would work as the cheesy layer for lasagna? That's next.
Reviewed on Sep. 13, 2011 by tigpohlet
I've made these 2x now and my kids still don't know about the chickpeas - love that they are getting more fiber while loving what they eat!
Reviewed on Sep. 22, 2009 by Ivey_Queen
This sounds good, I'll have to try it!
Reviewed on Sep. 21, 2009 by slug9000
I really enjoyed these stuffed shells. The addition of the chickpeas adds a nice flavor and texture, plus they're good for you. I will note that my food processor--a regular-sized Cuisinart--was a little small for the amount stuff I put in it. It was filled to the brim by the time I had added everything. Also, stuffing the shells is a messy process. But the end result was delicious!
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