Pasta with Chickpeas, Vegetables and Parmesan 

Pasta with Chickpeas, Vegetables and Parmesan


Calories:0 kcal
Preparation:40 min
Ready in:40 min


For servings

200 gramsChickpeas (canned)
4 sticksCelery
1Garlic clove
2 handfulsSpinach
350 gramsSpaghetti
2 tablespoonsOlive oil
½ tablespoonsSugar
1 tablespoonwhite Balsamic vinegar
100 millilitersVegetable broth
40 gramsParmesan


1 Cut a small 'X' on each tomato and blanch in a bowl of boiling water. Drain, rinse with cold water and peel off the skin. Cut the tomatoes in half and remove seeds. Chop the flesh into chunks, puree the seeds and escaped juices with a hand blender. Rinse the chickpeas in a colander and drain well. Rinse, trim and cut the celery into small pieces. Peel and chop the onion and garlic. Rinse and spin dry the spinach.
2 Cook the spaghetti according to package directions in plenty of salted water until al dente. Meanwhile, heat olive oil in a wide pan. Cook the onion, garlic and celery at low to medium heat for 5 minutes. Sprinkle with the sugar, caramelize and then deglaze with the vinegar. Add the pureed tomato seeds and vegetable broth and bring to a boil. Add the chickpeas and tomato chunks. Simmer for 3-5 minutes until almost boiling again.
3 Drain the spaghetti in a colander. Add the pasta and spinach into the pan. Season with salt and pepper and arrange on plates. Shave the parmesan with a vegetable peeler and sprinkle over the pasta. Serve immediately.


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