Mediterranean Pasta&Chickpeas


Mediterranean for to the presence of the basil, which is surviving in the winter, of the dried cherry tomatoes and of delicious extra virgin olive oil, that our plants give us every year!

400 gr of cooked chickpeas
8 dried (or fresh) tomatoes
1 sprig of basil
1 onion
50 gr of pasta for soups
4 tablespoons of extra virgin olive oil
salt and pepper
vegetable broth, as needed

Fry the finely chopped onion with extra virgin olive oil, add tomatoes, rehydrated and cut into quarters, cook over a gentle heat for 5 minutes; then add the chickpeas and let it flavour.
Add the vegetable broth, bring it to a boil, season with salt and add the pasta.
Serve with abundant basil, freshly ground pepper and extra virgin olive oil, raw.
Enjoy it hot!!

Chef: Barbara from VeganBlog

  1. Cassandra78 25 January 2011 at 08:04

    Oh I love it! Just what Mediterranean kitchen is about: simple and tasty ingredients.

  2. ascanio 25 January 2011 at 21:01

    I’d like a huge bowl of it, just NOW!

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