Spaghetti with chickpea sugo recipe
Spaghetti with Chickpea Sugo recipe
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|250 g||celery, diced|
|2 clove(s)||garlic, minced|
|salt and freshly ground black pepper|
|100 g||sun-dried tomatoes in oil, drained and diced|
|1 large can(s)||chickpeas|
|250 ml||vegetable stock|
|1 bunch(es)||basil, chopped|
|60 g||freshly grated Parmesan cheese|
In a saucepan, heat the oil and sauté the onions, garlic and celery until lucent. Stir in the chickpeas, tomatoes and the stock and bring to a boil. Reduce the heat and simmer for 10 minutes. Season to taste with salt and pepper.
Cook the pasta in salted water until al dente. Strain the pasta and return into the saucepan. Add the sugo and toss.
Serve the pasta sprinkled with basil and Parmesan cheese.
ca. 20 min
ca. 15 min
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