Pasta & Chickpeas with Vegetables

Giada Pigatto

Difficulty

Easy

Timings

20 MIN

Cooked with

Conchiglie tricolore con pomodoro e spinaci Bio

Cooked with

Conchiglie tricolore con pomodoro e spinaci Bio

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.

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