Macaroni with Chickpeas

Ingredients

• 1 Garlic clove
• 1 Red Onion
• 1 Carrot
• 1 stalk Celery
• 1 bunch parsley
• 1 can (250 g drained weight) chickpeas
• 4 tbsp olive oil
• 150 ml vegetable broth (instant)
• 60 g Parmesan
• Salt
• ground pepper
• lemon juice (to taste)
• 500 g macaroni

Instructions

1. 1.

   Peel and finely chop the garlic and onion. Peel the carrot, trim the celery, and finely slice both. Rinse the parsley, shake dry, and finely chop. Drain the chickpeas in a sieve.

2. 2.

   Heat olive oil. Sauté garlic, onion, carrot, and celery for 3-4 minutes. Add half of the parsley. Pour in broth and simmer covered for 10 minutes. Grate parmesan. Add chickpeas and 2 tbsp parmesan to the vegetables; heat for 2-3 minutes. Season with salt, pepper, and lemon juice.

3. 3.

   Cook macaroni in plenty salted water according to package instructions. Drain and let rest. Mix the chickpea mixture with the macaroni and sprinkle with remaining parmesan and parsley before serving.