Pasta with Chickpeas


with carrot cream and ginger.
Perhaps it’s a dish a bit strange, but I was very satisfied, the sauce is sour and nicely spicy, very fragrant, while chickpeas soften everything. The carrot cream is a Nazarena’s recipe from the restaurant Suca Baruca of Verona, she uses it as an accompaniment to various croquette but it’s really good with everything, is stunning in its simplicity. You can prepare it in advance and keep refrigerated, serving it cold, warm or hot depending on the case.
The kitchen scale is eventually leaving me, so I’m not quite sure of the quantities, if you want to try, add the lemon juice with a little prudence, but still I should have got it right.

(serves 4)
350 grams of pasta
500 grams of carrots
10 grams of fresh ginger, already cleaned
20 grams of lemon juice
250 grams of cooked chickpeas
extra virgin olive oil
1 tablespoon of mustard seeds
1 clove of garlic

Clean and boil the carrots keeping them slightly underdone, then purée them with lemon juice, ginger and salt: add  cooking water of carrots, as much as you need to get a sauce not too fluid.
Gently fry the garlic  in the oil in a large frying pan.
Cook the pasta and in the meantime remove the garlic from the pan and add the chickpeas; roast them on a fairly high heat, they should be slightly crunchy.
Remove chickpeas from the pan, add mustard seeds, toast them a bit and then add the pasta, well drained, and sauté it quickly.
Put the pasta on plates, add the cream of carrots and then the chickpeas, sprinkle with parsley and serve.

Chef: Azabel from VeganBlog

  1. ascanio 19 November 2010 at 21:01

    Delicious! I love the taste of carrots with ginger, and I look forward to taste them with chickpeas.

  2. Lisa 25 November 2010 at 20:32

    That’s a really good idea! 🙂

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network