A NOMVEX RECIPE
Pasta e ceci, pasta & chickpeas
Plant-based2 servings≈ 35 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Dry pasta150 g
- Cooked chickpeas300 g
- Tomato passata260 g
- Garlic8 g
- Olive oil20 ml
- Water400 ml
- Parsley12 g
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse and drain chickpeas. Gently warm garlic in oil for 1 minute.
Add passata, water and chickpeas; simmer 10 minutes.
Add pasta; cook following its packet, stirring and adding water if needed. Finish with parsley.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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