Summary

Ingredients

• 1 can chickpeas (approx. 400 g)
• 2 tablespoons mint, chopped
• 1 lime (s), untreated
• 2 pinches ground cumin
• 6 tablespoon oil
• 9 tablespoon natural yogurt
• 3 tablespoon milk
• 2 cloves garlic, crushed
• 2 tablespoon apple cider vinegar
• Salt and pepper from the mill
• 300 g ribbon noodles, thin (if possible)
• Salt water

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Instructions

1. Drain the chickpeas well. Wash and drain the lime and finely grate the peel. Squeeze out the juice.
2. Put all ingredients except the pasta in a large enough bowl and mix well. Cook the pasta in salted water until al dente, drain and add. Let it steep for about 30 minutes.