Pasta e Ceci
- 35 min
- β β¬1.68
- 2 servings
- Easy
Main ingredients: chickpeas, carrots, egg-free pasta, and onion. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- celery
Equipment
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash carrot, peel or trim any tough ends, and cut into 1 cm dice.
Cook
Peel and halve onion
Peel and halve onion, then finely dice. Peel garlic and mince finely.
Heat rapeseed oil in a large pot
Heat rapeseed oil in a large pot over medium heat; add onion and carrot and fry for 6 minutes, stirring regularly, until softened and lightly browned. Lower the heat.
Add garlic and stir
Add garlic and stir for just 30 seconds until fragrant, taking care not to let anything darken. Add canned peeled tomatoes, vegan vegetable stock powder, tap water and chickpeas to the pot and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 8 minutes until the firm ingredients are tender, stirring occasionally.
Add egg-free pasta to the pot
Add egg-free pasta to the pot and stir well. Bring to the boil, then cover and simmer gently for 10 minutes until the firm ingredients are tender, stirring occasionally.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the egg-free pasta
Divide the finished egg-free pasta, chickpeas, carrot and onion evenly between the servings and serve immediately.
More vegan recipes
Recipe from VegPlan Β· https://vegplan.app/recipes/pasta-e-ceci
