Tomato Chickpea Broccoli Pasta
- 30 min
- β β¬1.89
- 2 servings
- Easy
Main ingredients: baby spinach, chickpeas, broccoli, and wholegrain pasta. Allow about 30 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
Equipment
- stove
Prepare
Rinse and drain chickpeas well
Rinse and drain chickpeas well. Cut broccoli into 2 cm florets, dice the peeled stalk into 1 cm pieces and roughly chop baby spinach.
Cook
Bring a large pot of tap water
Bring a large pot of tap water to the boil; cook wholegrain pasta for 9β11 minutes until al dente. Reserve some cooking water, then drain.
Heat rapeseed oil in a large pan
Heat rapeseed oil in a large pan over medium-high heat. Fry chickpeas, onion and broccoli for 7β9 minutes, until piping hot and browned on several sides.
Stir in tomato passata
Stir in tomato passata, baby spinach and nutritional yeast and cook for 4 minutes more.
Finish
Add wholegrain pasta and toss
Add wholegrain pasta and toss for 1β2 minutes, adding reserved cooking water a splash at a time until the sauce coats the pasta.
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Recipe from VegPlan Β· https://vegplan.app/recipes/saucy-pasta-chickpea
