Spaghetti with chickpeas and vegetable sauce

Name: Spaghetti with chickpeas and vegetable sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 100 g dried soft tomatoes; 250 g Celery; 2 Onions; 2 Garlic cloves; 500 g Spaghetti; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Olive oil; 1 TEASPOON Vegetable broth (instant); 1 collar Basil; 50 g Parmesan (piece)

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
100 g dried soft tomatoes
250 g Celery
2 Onions
2 Garlic cloves
500 g Spaghetti
7-10 Tbsp salt, pepper
2 TABLESPOONS Olive oil
1 TEASPOON Vegetable broth (instant)
1 collar Basil
50 g Parmesan (piece)

Directions

1
Rinse the chickpeas in a sieve and drain. Cut tomatoes into strips. Clean, wash and finely dice the celery. Peel and finely chop onions and garlic.
2
Cook the pasta in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. In the meantime heat up the oil. Fry celery, onions and garlic in it. Add the chickpeas, tomatoes and 1⁄4 l water, bring to the boil and stir in the stock.
3
Simmer for about 10 minutes. Season to taste with salt and pepper.
4
Wash basil, shake dry, pluck leaves from the stems and cut into strips. Peel the Parmesan cheese with a peeler into fine shavings. Drain the pasta, mix with the sauce and serve.
5
Sprinkle with basil and parmesan.