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🍝 Creamy Pasta with Chickpeas, Celery, and Parmesan

502 kcal · 30 min · 4 servings

Creamy Pasta with Chickpeas, Celery, and Parmesan Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Score the tomatoes in a cross shape.
  2. 2. Pour boiling water over them in a bowl.
  3. 3. Let them sit for a short moment.
  4. 4. Rinse the tomatoes under cold water.
  5. 5. Peel the tomatoes.
  6. 6. Cut the tomatoes in half.
  7. 7. Remove the seeds.
  8. 8. Cut the flesh into pieces.
  9. 9. Puree the seeds with a hand blender.
  10. 10. Rinse the chickpeas in a sieve with cold water.
  11. 11. Let the chickpeas drain.
  12. 12. Clean the celery stalks.
  13. 13. Wash the celery.
  14. 14. Cut the celery crosswise into small pieces.
  15. 15. Peel the onion.
  16. 16. Peel the garlic.
  17. 17. Finely chop the onion.
  18. 18. Finely chop the garlic.
  19. 19. Clean the spinach.
  20. 20. Wash the spinach.
  21. 21. Spin the spinach dry.
  22. 22. Cook the spaghetti in plenty of salted water until al dente.
  23. 23. Heat the olive oil in a wide pan.
  24. 24. Sauté the onion, garlic, and celery over low to medium heat.
  25. 25. Sauté the vegetables for 5 minutes.
  26. 26. Sprinkle the vegetables with sugar.
  27. 27. Let the sugar caramelize slightly.
  28. 28. Deglaze the vegetables with vinegar.
  29. 29. Add the pureed tomato seeds.
  30. 30. Add the vegetable broth.
  31. 31. Bring the mixture to a boil.
  32. 32. Add the chickpeas.
  33. 33. Add the tomato pieces.
  34. 34. Simmer everything for 3 to 5 minutes.
  35. 35. Simmer until the broth is almost reduced.
  36. 36. Drain the spaghetti in a sieve.
  37. 37. Let the spaghetti drain for a short moment.
  38. 38. Mix the spaghetti and spinach into the vegetables in the pan.
  39. 39. Season the dish with salt and pepper.
  40. 40. Plate the food.
  41. 41. Shave the Parmesan into thin slices using a vegetable peeler.
  42. 42. Sprinkle the Parmesan over the dish.

Nutrition per serving