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🍝 Pasta with Chickpeas and Carrots

526 kcal · 30 min · 4 servings

Pasta with Chickpeas and Carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots.
  2. 2. Slice the carrots into thin, diagonal rounds.
  3. 3. Wash the spring onions thoroughly.
  4. 4. Trim the dry ends of the spring onions.
  5. 5. Slice the spring onions into thin rings.
  6. 6. Heat oil in a pan over high heat.
  7. 7. Add the carrot slices to the hot pan.
  8. 8. Sauté the carrots briefly.
  9. 9. Add the spring onion rings to the pan.
  10. 10. Sauté the spring onions briefly as well.
  11. 11. Season the mixture with salt.
  12. 12. Season the mixture with pepper.
  13. 13. Add the orange juice to the pan.
  14. 14. Take the chickpeas out of the can.
  15. 15. Drain the chickpeas well.
  16. 16. Add the drained chickpeas to the pan.
  17. 17. Cover the pan with a lid.
  18. 18. Simmer the mixture on low heat for approx. 8 minutes.
  19. 19. Bring a large pot of water to a boil.
  20. 20. Add plenty of salt to the boiling water.
  21. 21. Cook the penne pasta until al dente.
  22. 22. Drain the pasta.
  23. 23. Let the pasta drain well.
  24. 24. Mix the pasta with the vegetables.
  25. 25. Taste the dish and adjust seasoning if needed.
  26. 26. Grate orange zest over the finished dish.
  27. 27. Serve the pasta warm.

Nutrition per serving