Pasta e Ceci
- 35 min
- β β¬1.68
- 2 servings
- Easy
chickpeas, carrots, and egg-free pasta: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. 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.
Cook
And cut into 1 cm dice
And cut into 1 cm dice; Peel and halve onion, then finely dice Peel garlic and mince finely.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat. Add onion, carrot and fry for 6 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat; Add garlic and stir for just 30 seconds until fragrant; do not let it darken Add canned peeled tomatoes, vegan vegetable stock powder, tap water.
Chickpeas to the pot and stir well
Chickpeas to the pot and stir well. 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 and stir well
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
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished egg-free pasta
Divide the finished egg-free pasta, chickpeas, carrot, onion evenly between the servings and serve immediately.
