Pasta and cauliflower with chickpeas and sweet paprika

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Cauliflower250 g
• Cooked chickpeas100 g
• Chopped tomatoes60 g
• Onion30 g
• Vegetable broth350 ml
• Extra virgin olive oil10 g
• Paprika1 teaspoon
• Bay leavesto taste
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Heat the vegetable stock. Meanwhile peel and finely chop the onion, divide the cauliflower into small florets and rinse the chickpeas.
2. In a saucepan heat the oil over a medium-low heat and sweat the onion with the paprika and the bay leaf for 3–4 minutes, until the onion is translucent; keep the heat low, paprika burns easily and turns bitter.
3. Add the cauliflower, chickpeas, chopped tomatoes and hot stock, bring to the boil and cook for 15 minutes over a medium heat, until the cauliflower is tender and starting to break up.
4. Add the pasta and cook it for the time on the packet, stirring often and adding a splash of hot water if needed, until al dente and the liquid is thick and creamy; season with salt.
5. Remove the bay leaf and serve with a drizzle of raw olive oil.