Chickpea penne - recipe | FoodPal
Peel and finely chop the garlic. Peel the carrot and cut into small cubes. Arugula wash and shake dry. Heat 1/2 tablespoon oil in a saucepan and sauté garlic a
Keywords
- chickpea
- leek
- tomato
- carrot
- arugula
- turmeric
- garlic
- olive oil
- noodle
- sesame
Ingredients
- 1 (60 g) Carrots, carrots (fresh)
- 1 ½ Teaspoon Olive oil
- 20 g Arugula (fresh)
- ⅜ (1 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- ¼ g Turmeric powder, turmeric
- ½ Pinch(s) Cayenne pepper
- ¼ Tablespoon Cumin
- 1 Pinch(s) Rosemary (dried)
- 100 g Chickpeas (canned)
- ½ Tablespoon Sesame, sesame seeds (dried)
- 25 ml Soy cream Cuisine
- 100 g Tomato pieces, chopped tomatoes (canned)
- 125 g Wholemeal pasta (raw)
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