Savoy cabbage noodles from the tray

Ingredients for 4 servings:

• 3 liters of vegetable broth
• 500 g savoy cabbage
• 250g penne
• 1 small can of chickpeas
• ½ tsp harissa
• 2 tbsp olive oil
• 10 prunes
• 50 g walnut kernels
• 80 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

unusual and delicious

Preheat the oven to 200°C. Finely slice the savoy cabbage. Bring the broth to a boil in a large pot and cook the pasta for about 5 minutes. Then add the savoy cabbage strips and cook for another 5 minutes. Empty a ladleful of the broth into a separate container and discard the pasta and savoy cabbage mixture when the pasta is cooked. Drain the chickpeas. Toss with harissa, salt, pepper, and a tablespoon of oil. Brush a baking sheet with a tablespoon of oil, spread the pasta and savoy cabbage on top. Scatter the chickpeas over the top. Dice the prunes and spread them on the sheet. Pour over the vegetable broth and cook for 10 minutes. Finely chop the walnuts and coarsely grate the cheese. Sprinkle both over the savoy cabbage pasta and bake in the oven for another 10 minutes.