Pasta with Paprika-Sugo and chickpeas

Name: Pasta with Paprika-Sugo and chickpeas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Shallots; 2 Garlic cloves; 2 red peppers; 1 can(s) (425 ml) Chickpeas; 300 g Wholemeal noodles; 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 350 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp ground cumin; 1/2 bunch Spring onions; some stem(s) Basil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Shallots
2 Garlic cloves
2 red peppers
1 can(s) (425 ml) Chickpeas
300 g Wholemeal noodles
7-10 Tbsp Salt
1 TABLESPOON Olive oil
350 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp ground cumin
1/2 bunch Spring onions
some stem(s) Basil

Directions

1
Peel the shallots and garlic and cut into small pieces. Wash and clean the peppers and cut them into small pieces. Drain the chick peas in a sieve
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a pot. Sauté shallots and garlic for about 2 minutes. Add bell peppers and fry for another 2-3 minutes. Add stock, bring to the boil and simmer for about 5 minutes. Add chick peas to the bell peppers after about 2 minutes. Puree the sauce.
3
Season to taste with salt, pepper, sugar and cumin. Clean, wash and cut spring onions into rings. Drain the noodles. Mix noodles and spring onions into the sauce. Wash basil, shake dry and remove leaves. Arrange noodles on plates and sprinkle with basil