Pasta with Chickpeas, Celery Stalks and Parmesan

Ingredients

• 6 tomatoes
• 200 g canned chickpeas
• 4 celery stalks
• 1 onion
• 1 Garlic clove
• 2 handfuls spinach leaves
• 350 g spaghetti
• Salt
• 2 tbsp olive oil
• 0.5 tbsp sugar
• 1 tbsp white balsamic vinegar
• 100 ml Vegetable broth
• Pepper
• 40 g parmesan (block)

Instructions

1. 1.

   Score the tomatoes crosswise and pour boiling water over them in a bowl; let sit briefly, then rinse cold and peel. Halve and core the tomatoes, cut flesh into pieces, and puree the cores with an immersion blender. Rinse chickpeas under cold water in a sieve and drain. Trim celery, wash, and cut across into bite‑sized pieces. Peel and finely chop onion and garlic. Wash spinach, dry by spinning.

2. 2.

   Cook spaghetti according to package instructions in plenty of salted boiling water until al dente. While pasta cooks, heat olive oil in a wide pan over low to medium heat. Sauté onion, garlic and celery for 5 minutes. Sprinkle sugar, allow slight caramelization, then deglaze with vinegar. Add pureed tomato cores and vegetable broth; bring to a boil. Stir in chickpeas and tomato pieces. Simmer 3–5 minutes until broth has mostly reduced.

3. 3.

   Drain spaghetti into a colander, let it sit briefly, then mix with spinach and the pan’s sauce. Season with salt and pepper, plate on bowls or plates. Grate parmesan into thin shavings with a microplane and sprinkle over the dish.