Whole-wheat fusilli with paprika sauce and chickpeas

Ingredients for 3 servings:

• 3 shallots
• 2 cloves garlic
• 2 bell peppers, red
• ½ bunch of spring onions
• 1 can chickpeas (425 ml)
• 300 g whole-wheat pasta (wholemeal fusilli, e.g. from Barilla)
• 1 tbsp olive oil
• 350 ml vegetable stock
• some salt
• some pepper, mixed or black, from the mill
• 1 pinch(s) of sugar
• some cumin powder
• some basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, vegan, for a 100 g spice jar

Peel the shallots and garlic cloves. Finely dice the shallots and chop the garlic cloves. Halve, trim, rinse, and finely dice the bell peppers. Trim, rinse, and diagonally slice the spring onions. Drain, rinse, and drain the chickpeas in a sieve. Cook the whole-wheat fusilli in plenty of boiling, lightly salted water until al dente. Heat the olive oil in a large pot and sauté the diced shallots and chopped garlic until translucent. Then add the diced bell peppers and sauté briefly. Deglaze with the vegetable stock, bring to a boil, then cover and simmer for about 5 minutes. After about 2 minutes of cooking, add the chickpeas. Remove 2/3 of the sauce, puree, and return to the pot. Season with a little salt, a few grinds of mixed or black pepper, a pinch of sugar, and a little ground cumin. Drain the whole-wheat fusilli and mix them with the spring onion rings into the paprika sauce. Garnish with a few basil leaves.