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🍝 Crunchy Almonds and Chickpeas on Spaghetti

647 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (drained weight; can)
• 50 g almond kernels
• 400 g spaghetti
• salt
• 1 onion
• 1 red chili pepper
• 3 sprigs basil
• 3 tbsp olive oil
• pepper
• 30 g parmesan (1 piece)

Instructions

1. 1. Open the can of chickpeas and pour the contents into a colander.
2. 2. Rinse the chickpeas under cold water.
3. 3. Let the chickpeas drain well in the colander.
4. 4. Chop the almonds coarsely.
5. 5. Place the almonds in a dry frying pan.
6. 6. Toast the almonds without oil until they smell fragrant.
7. 7. Fill a large pot with water and bring it to a boil.
8. 8. Add salt and the spaghetti to the boiling water.
9. 9. Cook the pasta al dente according to package instructions.
10. 10. Peel the onion.
11. 11. Wash the chili pepper.
12. 12. Remove the seeds and the stem end of the chili.
13. 13. Finely chop the onion.
14. 14. Finely chop the chili.
15. 15. Wash the basil.
16. 16. Shake the basil dry.
17. 17. Chop the basil leaves.
18. 18. Add oil to a separate frying pan.
19. 19. Heat the oil in the pan.
20. 20. Add the chopped onion and chili to the hot pan.
21. 21. Sauté the vegetables over medium heat until translucent.
22. 22. Add the drained chickpeas to the onion mixture.
23. 23. Heat the chickpeas for 3 to 4 minutes while stirring.
24. 24. Add the toasted almonds to the pan.
25. 25. Add the chopped basil to the pan.
26. 26. Season the mixture with salt and pepper.
27. 27. Drain the cooked spaghetti.
28. 28. Mix the spaghetti with the chickpea mixture.
29. 29. Portion the dish into four bowls.
30. 30. Grate Parmesan cheese over the finished portions.

Nutrition per serving

• kcal: 647
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 89 g