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Preparation
in 1 hour and 45 minutes
Cooking
in 1 hour
- Soak chickpeas overnight in water to cover.
- Heat the oil in a pot, and brown the finely chopped celery, carrot, courgette, peeled potato, cabbage and onion over a low flame.
- Add the chickpeas, followed by the by leaves salt, pepper and white wine, and cook until the wine has evaporated.
- Dilute with the vegetable stock and continue to simmer for about 60 minutes.
- A few minutes before the end of cooking time, add the tomate cut into pieces and the pasta and cook for the length of time given on the packet.
Ingredients
400
g
or
400
g
or
400
g
1
small
savoy cabbage
200
g
dried chickpeas
or
250
g
tinned cooked chickpeas
1
stick
celery
1
small
carrot
1
potato
1
courgette
1
tomato
1
small
onion
100
ml
white wine
½
l
vegetable stock
2
bay leaves
salt and pepper
3
tbsp
olive oil
Nutritional & Dietary
Gluten-free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegan
Vegetarian
Nutrition
Per 100g
Energy
1.022 kj
242 kcal
Carbs
41 g
Fat
5 g
Protein
8 g
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in this recipe
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