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Chickpea penne

Chickpea penne

Preparation time:
20 min
Difficulty level:

Nutritional values:

103 g
28 g
33 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Olive oilOlive oil 1 ½ Teaspoon
Arugula (fresh)Arugula (fresh) 20 g
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Turmeric powder, turmericTurmeric powder, turmeric ¼ g
Cayenne pepperCayenne pepper ½ Pinch(s)
CuminCumin ¼ Tablespoon
Rosemary (dried)Rosemary (dried) 1 Pinch(s)
Chickpeas (canned)Chickpeas (canned) 100 g
Sesame, sesame seeds (dried)Sesame, sesame seeds (dried) ½ Tablespoon
Soy cream CuisineSoy cream Cuisine 25 ml
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g
Wholemeal pasta (raw)Wholemeal pasta (raw) 125 g


Step 1:
Peel and finely chop the garlic. Peel the carrot and cut into small cubes. Arugula wash and shake dry.
Step 2:
Heat 1/2 tablespoon oil in a saucepan and sauté garlic and carrot for 5 minutes over medium heat. Then add the tomatoes, cayenne pepper and cumin and cook again over low heat for 4 minutes. Fold in the soy cream and season the sauce with salt, pepper and rosemary.
Step 3:
Meanwhile, cook the pasta in plenty of boiling salted water until al dente (about 8 minutes). Then drain and let drain.
Step 4:
Heat the remaining oil in a pan, add the chickpeas, turmeric and sesame seeds and saute over medium heat for 4 minutes. Season with salt and pepper.
Step 5:
Put the pasta in a deep plate, pour over the sauce and the chickpeas and sprinkle everything with arugula.

Macronutrient distribution:

The recipe Chickpea penne is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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