Pasta with Chickpeas and Carrots

Ingredients

• 350 g Penne
• Salt
• Pepper (freshly ground)
• 400 g Carrots
• 1 bunch spring onions
• 1 small can Chickpeas
• 100 ml Orange Juice
• 2 tbsp orange zest
• 4 tbsp olive oil

Instructions

1. 1.

   Peel the carrots and cut them into thin diagonal slices.

2. 2.

   Wash, trim, and slice the spring onions into rings.

3. 3.

   Sauté the carrots in hot oil, add the spring onions, sauté briefly, season with salt and pepper, then add orange juice and drained chickpeas; cover and simmer for about 8 minutes.

4. 4.

   Cook the penne in plenty of boiling salted water until al dente, drain, let it rest, and mix with the vegetables. Taste and serve sprinkled with orange zest.