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Ingredients
-
20
g shallots
or 1 garlic clove - 1 sprig fresh rosemary needles washed and dried
- 30 g extra virgin olive oil plus extra to taste
- 20 g carrots cut into pieces (3-4 cm)
- 20 g celery cut into pieces (3-4 cm)
- 180 g canned chickpeas strained
- 200 g water
- ½ tsp fine salt
- 100 g whole wheat pasta, dried e.g. penne rigate or other short type whole wheat pasta
- 60 g prawns, raw, peeled
- 2 pinches freshly ground black pepper (optional)
- Nutrition
- per 1 portion
- Calories
- 475 kcal / 1987 kJ
- Protein
- 18 g
- Fat
- 24 g
- Carbohydrates
- 50 g
- Fibre
- 9 g
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