Pasta & Chickpeas with Vegetables
Giada Pigatto
Difficulty
[ricetta_difficolta]
Timings
20 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
- 320 g tricolour conchiglie
- 1 head of broccoli
- 2 zucchinis
- 1 handful of spinach
- 1 onion
- 1 can cooked chickpeas
- 2 tbsp soy sauce
- 500–600 ml vegetable broth
- EVO oil to taste
- Herbs of choice (thyme, rosemary, parsley, etc.)
PREPARATION
Step 1
Sauté the chopped onion in olive oil. Once softened, add chopped vegetables and soy sauce. Cook for about 10 minutes.
Step 2
Add the pasta directly into the pan with the veggies, along with the chickpeas and herbs. Pour in hot broth and cook covered, until the pasta is done — it may take a few minutes longer than usual.
Step 3
Finish by stirring in the spinach and mixing everything together.
Tip: For a creamier texture, blend a portion of the chickpeas with some broth. For a soupier dish, add extra broth as needed. If you prefer a more soupy dish, add a few more ladles of broth.
Tip: For a creamier texture, blend a portion of the chickpeas with some broth. For a soupier dish, add extra broth as needed. If you prefer a more soupy dish, add a few more ladles of broth.
