Chickpea turmeric pasta with prawns
Preparation time: Above 60 Minuti
Nutritional information: 447 kcal / per serving
Course: First course
Seasonal dish: Spring, Summer
Enviromental Impact: Low (0.333kg CO2 eq)
A revisit of the classic chickpea pasta with the addition of prawns and turmeric, a spice with antioxidant properties.
Ingredients for 4 portions
- Pasta 320 g
- Dried chickpeas 120 g
- Courgettes 150 g
- Shelled prawns 100 g
- Turmeric 1 tsp
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
Preparation
Soak the chickpeas the night before and boil them until soft, or use a tin of precooked chickpeas (240 g).
Lightly fry the onion in oil. Dice the courgettes and add to the pan with the rinsed chickpeas.
Add the prawns and cook for a few minutes before seasoning. Add a drop of lukewarm water to the turmeric and add to the pan.
In the meantime, bring a large pan of water to the boil. Add salt and the pasta.
Cook until al dente and mix with the sauce.
Enviromental Impact
Low
Details
Per serving:
0.333kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.