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.
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.