Fusilli salad with chickpeas

Ingredients for 3 servings:

• 80 g chickpeas
• 300 g pasta (fusilli)
• 1 chili pepper(s), green
• 2 bell peppers, red
• 1 onion(s)
• 1 tbsp olive oil
• ½ bunch sage
• 125 ml dry white wine
• salt and pepper
• 2 tbsp vinegar (red wine vinegar)
• 4 tbsp olive oil
• 1 tbsp parsley

Instructions

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

also a delicious main course

Soak the chickpeas in cold water overnight. Cook over low heat in fresh water for 2 hours and drain. Cook the fusilli in plenty of boiling salted water until al dente, drain, reserving some of the cooking water. Finely dice the chili, bell peppers, and onion and fry in the hot oil. Season with salt and pepper, and deglaze with the wine. Simmer until the liquid has evaporated. Stir in the striped sage leaves and the chickpeas. For the dressing, combine the vinegar, salt, pepper, oil, and a little of the pasta water. Mix with the vegetables and pasta, sprinkle with parsley, and enjoy lukewarm or cold.