Tomato Chickpea Broccoli Pasta
- 30 min
- ≈ €1.89
- 2 servings
- Easy
baby spinach, chickpeas, and broccoli: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (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 to the boil
Bring a large pot of tap water to the boil; Cook wholegrain pasta for 9–11 minutes until al dente Reserve some cooking water, then drain.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry chickpeas, onion, broccoli for 7–9 minutes, until piping hot and browned on several sides.
Stir in tomato passata
Stir in tomato passata, baby spinach, nutritional yeast and cook for 4 minutes more.
Finish
Add wholegrain pasta and toss for 1–2 minutes
Add wholegrain pasta and toss for 1–2 minutes, adding reserved cooking water a splash at a time until the sauce coats the pasta.
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