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Argentina had some slim pickin’s when it came to grocery shopping. But I have to say this was one of the more tasty meals I was able to scrounge up.

Pasta and beans are cheap and cook up quickly. We’ve been eating quite a bit of these things while traveling because time and money are of essence. David made fun of our meals last night, saying that all we eat is: grain and veg, pasta and veg, bread and veg. However, we do make room for eggs, cheese and pork quite a bit.


Tuna and Chickpea Bowties 

2 cups bowtie pasta, cooked

1 can chickpeas, drained and rinsed

1 can tuna, drained

1 small head broccoli, chopped

1 medium red bell pepper, chopped

1 small onion, chopped

1 bunch of swiss chard, chopped

2 TBS olive oil

2 TBS paprika

1 tsp crushed red pepper

salt and pepper to taste

-Heat 1 TBS oil in large saute pan over medium heat and add onion. Cook until fragrant and soft.

-Add remaining veggies, season with salt and all spices and cook about 5-7 minutes, stirring constantly. Add a splash of water if veggies start to stick.

-On low heat, add pasta, chickpeas and tuna to veggies and stir to combine.



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The tuna adds some high quality, lean protein while the beans and veggies lend some great fiber. Whole wheat pasta is virtually non existent in Argentina or I would have used it. Although it’s been really nice tasting the local culture’s foods, it’s also quite nice to have a healthier meal native to my own country.

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