Chickpea turmeric pasta with prawns

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

1.

Soak the chickpeas the night before and boil them until soft, or use a tin of precooked chickpeas (240 g).

2.

Lightly fry the onion in oil. Dice the courgettes and add to the pan with the rinsed chickpeas.

3.

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.

4.

In the meantime, bring a large pan of water to the boil. Add salt and the pasta.

5.

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.