This dish is so fresh and yet makes really full. The fresh salad together with the noodles and the roasted vegetables makes not only visually what, not to mention the peanut pomegranate topping!
PASTA BOWL – roasted carrots & chickpeas with tahini peanut vignette & pomegranateCourse: Pizza, Pasta & Reis, Rezepte, Van Bowls
1 green lettuce
200g cooked chickpeas
200g lentil fussili
some agave syrup
2 tsp smoked paprika powder
- For the peanut Vigenette
6 tbsp tahini
2 tbsp peanut butter
1 tbsp agave syrup
Juice of one lime
4 tbsp soy sauce
- For the vignette, puree all ingredients with a blender. Peel the pomegranate and place the seeds in a bowl. Set both aside for later.
- Cut the carrots into sticks and wash the cooked chickpeas well. Marinate the chickpeas with a good amount of smoked paprika, a little salt and olive oil. Put the cut carrots as well as the chickpeas on a baking sheet. Season the carrot sticks with olive oil, salt and a little agave syrup. Roast everything in the oven for 20 minutes until golden brown.
- In the meantime, wash and chop the lettuce & spread it on two plates. While the vegetables are in the oven, you can cook the pasta in hot water.
- At the end, just put the pasta on the salad, arrange the vegetables and chickpeas and serve with the sauce. On top the pomegranate .