Pasta Pepper Salad with Chickpeas

Ingredients

• 80 g dried chickpeas
• 300 g fusilli
• 2 red bell peppers
• 1 Green Chili Pepper
• 0.5 bunch sage
• 1 onion
• 1 Tbsp clarified butter
• 100 ml Vegetable broth
• 2 tbsp Red wine vinegar
• 4 tbsp olive oil
• Salt
• Pepper
• a handful parsley

Instructions

1. 1.

   Soak the chickpeas overnight in water, then simmer for about 2 hours over low heat, drain and set aside.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente, drain (reserve half a cup of cooking water) and let it rest.

3. 3.

   Wash, halve, and deseed the bell peppers and chili pepper.

4. 4.

   Cut the bell peppers into roughly 1 cm cubes and finely dice the chili pepper.

5. 5.

   Peel and finely dice the onion.

6. 6.

   Rinse the sage, shake dry, pluck off the stems, and cut into strips.

7. 7.

   Heat the clarified butter in a pan and sauté the onions until translucent. Add the pepper cubes and chili, cook briefly, season with salt and pepper, pour in the vegetable broth, cover and simmer for about 5 minutes. Then remove the lid to evaporate the liquid quickly, finally stir in the sage strips and chickpeas.

8. 8.

   Whisk together the vinegar, salt, and pepper; gradually whisk in the olive oil and incorporate the reserved pasta cooking water.

9. 9.

   Wash, dry, and chop the parsley. Combine all salad ingredients with the dressing, sprinkle with parsley, and serve cold or warm. Optionally serve with baguette.