- 100 gr chickpeas
- 100 gr thick noodles
- 1 garlic
- 1/2 onion
- 500 ml vegetable broth
- Olive oil
- Sweet pepper
Soak the chickpeas in water the night before. The next day drain them and put them to boil in half a liter of water with all kinds of vegetables you have on hand. Cover the pot, and leave it over medium heat until they are soft. Remove the vegetables, which you can reserve for later, and save the broth on one side and the drained chickpeas on the other.
If you usually buy already cooked chickpeas, you can skip this previous step. Just drain the chickpeas from the broth they bring and they are ready to use.
In a pot, fry the peeled and finely chopped garlic and onion in a tablespoon of oil. When they are soft, but before they begin to take color, add a tablespoon of sweet paprika and the vegetable broth. When it starts to boil, add the noodles and chickpeas from before. Leave it over medium heat, until the noodles are al dente, that is, soft on the outside and a little harder on the inside. The idea is that there is some broth left, so if it is too dry you can add a little more during cooking.
Turn off the heat, cover the pot so that they finish cooking with their own heat, and serve immediately.
Ideas: If you want to use the vegetables, you can chop them and add them to the pot at the last minute. Or, reserve it to make another dish, such as a rich puree. And if you don’t have vegetable broth, or time to make it, you can use the chickpeas already cooked from a pot, and as a broth, get along with a tablet of concentrated vegetable broth dissolved in hot water.