Ingredients

  • 500 grams pasta (gluten free)
  • 250 grams chickpeas
  • 250 grams pumpkin
  • 2 onions (small)
  • 4 tablespoons dry white wine
  • extra-virgin olive oil
  • 1 teaspoon rosemary

Directions

  1. The night before, put to soak the chickpeas . The next morning wash them, chopped a onion and fry with oil in a pressure cooker . Then add the chickpeas and the water until you cover them 1 cm up the surface. Close the pan and cook over high heat until the whistle blows. Then lower the heat and cook for 15 minutes. After 15 minutes, let it evaporate completely and then open the lid. Salted and flavored with chopped rosemary .
  2. Meanwhile cleans the pumpkin and cut it into small cubes. Chop the other onion. Then fry the onion in the oil, until it is brown, and add the pumpkin, too . Sprinkle with wine. Let it evaporate , then add some water, salt and cover with a lid . Cook about 15 minutes (but it depends on how big you cut the pumpkin cubes) .
  3. Add about half the chickpeas and cook together, for few minutes.
  4. Cook the pasta in boiling and salted water and drain "al dente" (almost hard). Mix in the pan with the sauce for few minutes .
  5. Serve hot and sprinkle with parmesan cheese if you like ( but it is not vegan ) .
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NutritionView more

630Calories
Sodium8%DV200mg
Fat12%DV8g
Protein41%DV21g
Carbs39%DV118g
Fiber32%DV8g

PER SERVING *

Calories630Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium200mg8%
Potassium690mg20%
Protein21g41%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate118g39%
Dietary Fiber8g32%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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