A fruity light lunch for hot summer days.
Fruity chickpeas pasta
INGREDIENTS I SERVES 2:
2 litres of water
3 tbsp olive oil
150g chickpeas pasta
PREP: 5M I COOKING: 15M
Bring the water to the boil in a large pot over medium heat.
Wash and slice the courgettes.
Heat the olive oil over medium heat in a medium size coated pan.
When the olive oil is called the zucchini slices is 10 minutes on medium heat fry. After 7 minutes add the crevettes and continue frying over medium heat together with the zucchini slices.
Add the pasta to the boiling water and cook for 5 minutes until al dente.
Wash the apricots, remove the seeds and cut them into pieces.
Place the finished pasta on a large plate. Transfer the fried zucchini slices, crevettes and apricot pieces and season with pepper and herbs as desired.
Chickpeas are much more than just inconspicuous legumes with a funny name. They have an extremely positive effect on digestion, the cardiovascular system and blood sugar levels. The small nutrient bombs contain a lot of proteins, minerals and trace elements, are rich in B vitamins and dietary fibres: A perfect choice for all vegans, health and figure-conscious.
It is best to store the pasta in the fridge for the following day. Leave in the fridge for 1/2 hour before eating. You can either eat the pasta cold as a salad or heat it up again in the microwave or on the stove with a little olive oil.