Slow-Simmered Roasted Pepper Garbanzo Vermicelli

Ingredients

• 12 oz egg vermicelli
• 15 oz canned garbanzo beans
• 2 large red bell peppers
• 0.5 cup extra virgin olive oil
• 1 small yellow onion
• 4 cloves garlic
• 1 cup cherry tomatoes
• 0.5 cup herb broth
• 2 tbsp lemon juice
• 0.25 cup fresh basil
• 0.25 cup parsley
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp red pepper flakes
• 0.25 cup freshly grated parmesan cheese

Instructions

1. 1Preheat oven to 400°F (200°C). Slice red bell peppers, toss with 1 tbsp of the Extra Virgin Olive Oil, a pinch of Kosher Salt, and Black Pepper. Roast for 20-25 minutes until tender and slightly charred.
2. 2Cook egg vermicelli according to package directions until al dente. Reserve 1 cup of pasta water before draining.
3. 3In a large skillet, heat the remaining Extra Virgin Olive Oil over medium heat. Sauté diced yellow onion for 3-4 minutes, then add minced garlic and Red Pepper Flakes (if using), cooking for another minute until fragrant.
4. 4Stir in the drained garbanzo beans, roasted red peppers, cherry tomatoes, herb broth, and lemon juice. Bring to a gentle simmer for 3-5 minutes.
5. 5Add the cooked vermicelli to the skillet. Toss to combine, adding reserved pasta water as needed to create a light sauce. Stir in fresh basil and parsley. Serve immediately, topped with Parmesan cheese.