Sagnette abruzzesi with chickpeas and mushrooms | Italian Pasta De Cecco Recipes

Ingredients

• 120 g0SX0089
• 1 onion
• 1 sprig marjoram
• 1 small bunch Italian parsley
• 200 g tomatoes, ripe and firm
• 1 stick celery
• 140 g chickpeas
• 2 clove garlic
• 75 cl broth, made earlier
• 1 bay leaf
• 1 carrot
• 300 g cultivated mushrooms
• salt and pepper