Quantities are for one person. Weigh meat, fish, rice, pasta, legumes and boiled vegetables after cooking; weigh fresh fruit and vegetables after peeling and trimming.
Pasta with chickpeas and tomatoes
Pasta with chickpeas, tomatoes and carrots, served with bread. A Lenten (plant-based) lunch with legumes and grains.
Prep time: 10 minCook time: 20 minServings: 1
Classic method
Ingredients
- 200 g plain pasta (cooked and drained)
- 100 g tinned chickpeas (drained)
- 150 g tinned tomatoes (with juice)
- 100 g carrots (boiled)
- 20 g olive oil (amount eaten)
- 40 g plain bread (ready to eat)
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How to make it
- Cook the pasta according to the packet instructions. Boil the carrot until tender. Drain and rinse the chickpeas.
- Weigh the pasta and carrot after cooking. Put the tomatoes into a saucepan with the chickpeas and carrot, then simmer gently for 5–10 minutes.
- Mix the sauce with the pasta and oil. Serve the bread on the side.
Estimated nutritional values*
Per serving: one complete meal, with all the foods in the ingredient list.
- Energy
- approx. 745 kcal
- Protein
- approx. 22,8 g
- Carbohydrates
- approx. 103,6 g
- Fat
- approx. 25,7 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
Source: A După gust recipe · Functional recipes
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