Penne with chickpeas and vegetables

Name: Penne with chickpeas and vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Noodles (e.g. penne); 7-10 Tbsp Salt; 1 Onion; 4 medium-sized tomatoes; 1 red and yellow pepper; 1 TABLESPOON Olive oil; 250 ml Tomato juice; 200 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 1 tin(s) (400 g) Chickpeas; 1 TABLESPOON sauce thickener; 50 g Parmesan cheese

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Noodles (e.g. penne)
7-10 Tbsp Salt
1 Onion
4 medium-sized tomatoes
1 red and yellow pepper
1 TABLESPOON Olive oil
250 ml Tomato juice
200 ml Vegetable broth (instant)
7-10 Tbsp Pepper
1 tin(s) (400 g) Chickpeas
1 TABLESPOON sauce thickener
50 g Parmesan cheese

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. Peel and finely dice the onion. Wash, clean and cut the tomatoes into eight pieces. Wash, clean and slice the peppers. Heat oil. Fry diced onion and pepper slices in it.
2
Deglaze with tomato juice and stock. Season with salt and pepper. Add tomato wedges and chick peas and simmer for 2-3 minutes. Add sauce thickener and bring to the boil briefly. Slice Parmesan cheese with a peeler into thin shavings. Arrange the pasta with the chickpea vegetables in deep plates and serve sprinkled with Parmesan shavings