Chickpeas are packed full of protein and pair perfectly with pasta. Give this delicious vegan and vegetarian recipe a try.
Ingredients:
1 serving of dried chickpeas
1 serving of vegetables (tomatoes, celery, carrot, zucchini, kohlrabi, onion, celery)
Vegetable broth powder
Vegetable Noodles
Salt and pepper
1 clove of garlic
Olive oil
Oregano
Thyme
Rosemary
Preparation:
Wash the chickpeas and soak them overnight, then drain and then process them in a food processor. Wash the vegetables and peel the carrot, celery, zucchini and kohlrabi into thin strips with a peeler. Then put the remaining end pieces and the celery into the food processor. Peel and chop the onion and garlic. Wash the tomatoes and dice them. Saute the chickpea mixture, add the diced onion, garlic and vegetable mixture. Season with vegetable stock powder, salt and pepper and cook thoroughly. Add the diced tomatoes and herbs and continue cooking for 15 minutes. In the meantime, cook the vegetable noodles in salted water and finally pour the sauce over them. Enjoy it!
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