Macaroni with Chickpeas
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
683
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 683 kcal | (33 %) | ||
| Protein | 25.4 g | (26 %) | ||
| Fat | 20.4 g | (18 %) | ||
| Carbohydrates | 98 g | (65 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 1 Red onion
- 1 carrot
- 1 stalk Celery
- 1 bunch parsley
- 1 can (250 grams drained) chickpeas
- 4 Tbsps olive oil
- 150 milliliters Vegetable broth (Instant)
- 60 grams Parmesan
- salt
- freshly ground pepper
- lemon juice (to taste)
- 500 grams macaroni
Preparation steps
1.
Peel and finely chop garlic and onion. Peel carrot, rinse celery and finely chop both. Rinse parsley, shake dry and finely chop. Drain the chickpeas through a sieve.
2.
Heat the olive oil and sautée the garlic, onion, carrot and celery for 3-4 minutes. Add half of the parsley. Pour in broth, cover and simmer for 10 minutes. Grate the parmesan. Add the chickpeas and 2 tablespoons of parmesan to the vegetables and heat for 2-3 minutes. Season with salt, pepper and lemon juice.
3.
Cook macaroni in plenty of boiling salted water according to the package instructions. Drain. Mix chickpea mixture with the macaroni and serve sprinkled with the remaining parmesan and the remaining parsley.
