Summary

Ingredients

• 150 g penne
• 200 g chickpeas, (canned or pre-cooked)
• 200 g zucchini, diced
• 200 g cherry tomato (s), halved
• 1 sprig rosemary, finely chopped
• 0.5 ½ onion (s), finely diced
• 1 potato (s), diced
• 0.2 liters vegetable stock
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. Steam the onion in oil. Add chickpeas, rosemary and potatoes and sauté briefly. Pour in the vegetable stock and simmer for 25 minutes. Puree in a blender. Salt and pepper.
2. Cook penne al dente.
3. Fry the zucchini in oil. Add cherry tomatoes and fry for about 3 minutes.
4. Mix the penne with the sauce, then serve with zucchini and cherry tomatoes.