Monday, January 10, 2011

Pasta salad with chickpeas

200 g pasta (penne type or small);
300 grams of cooked chickpeas (do not forget to leave it a few hours in the water before the boil) ;

A red pepper;
A slice of pumpkin;
Half a zucchini;

1-2 carrots;
A small celery;
3-4 cloves garlic;
Salt, paprika / chili, dried basil, curry;
Olive oil;
Juice from a lemon (or half a lemon, to taste);

Preparation:Put to cook in (very) little oil: the pepper, pumpkin and squash, all cut into cubes. Just to soften a bit, so let them maximum 10 minutes. During that put the pasta to boil.

When the vegetables and pasta are ready, toss them in a bowl and mix them with the grated carrot and celery. Add crushed garlic, spices and a touch of parsley.

The chickpea is very dry, so it's good idea to add more sauce. Or you can make a dressing of lemon juice, olive oil and a tablespoon of water.

Chickpea can be replaced with boiled beans and the recipe can be adapted to any season, depending on seasonal vegetables.

Good appetite! 


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