Food & Drink Simple flash recipe for chickpea bolognese

14:30  29 july  2022
14:30  29 july  2022 Source:   freundin.de

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Bolognese is an absolute pasta classic that just always works. If you fancy a variety, you should definitely try this delicious chickpea variant

Bolognese mal anders! ISTOCKPHOTO © iStockphoto Bolognese. IStockphoto

"Hmm, what am I cooking today?" - "Noodles with Bolognese sauce!" The "Bolo" is always a good idea and tastes big and small. But why not bring a new taste twist in? With our recipe, chickpeas provide variety and vegetarian is on top of that. It is best to cook right away, it's easy!

ingredients for 4 people: 500 g pasta of choice (e.g. tagliatelle) 2 tablespoons of brat oil 1 onion 1 clove of garlic 2 cans of chickpeas 100 g meat tomatoes 1 dose passed tomatoes 1 tablespoon of vinegar, red or white 50 g parmesan 30 g TK-Petersilie salt and pepper

Also delicious: flash recipe for one-pot-Parmesan-Knobla-Pasta

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preparation fill large pot with water, salt and bring it to a boil. As soon as the water boils up, add the pasta and cook al dente. Slowly heat a coated pan with oil. Peel the onion and clove of garlic and cut them into fine cubes, finely chop the clove of garlic or press through a garlic press. Put both in the pan and steam until glassy. Put the chickpeas in a vegetable sieve, roar with cold water and drain. Wash the tomatoes, dry and cut into fine cubes. Put in the pan together with chickpeas and continue fry briefly. Deglaze vegetables with passed tomatoes and the balsamic vinegar. Bring to the boil once. Add chopped parsley and season with salt and pepper. Drain the pasta in pasta sieve and spread it on plates, add chickpea bolognese at will and refine with Parmesan.

Use Your Garden Bounty to Make Green Tomato Crumb Cake .
When the pandemic started, I started combing through U.S. newspaper archives from the 1890s to the 1990s for recipes. At first, it was simply a way to pass the time, but I started to notice a recurring theme and dove in deeper. Throughout the 20th century, home cooks, nearly all women, were particularly eager to come up with ways to use up a surplus of fresh or preserved fruit in no-fuss, quick-to-make desserts. They often shared their own recipes or wrote into the newspapers to crowdsource for one that fit their needs. The conversations around these recipes were so lively, they immediately drew me in.

usr: 0
This is interesting!