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04.12.2021Pasta mit Kichererbsen und Spinat.jpg

Pour the chickpeas into a sieve, rinse and drain. Peel the garlic and chop finely. Peel the onion and dice finely. Clean and wash the chilli, halve lengthways and chop finely including the seeds. If you don't like it too spicy, deseed the pod first.


Heat the oil in a large pan. Fry the onion, garlic and chili for 1-2 minutes. Add the chickpeas and fry briefly. Stir in the tomato paste and sauté for about 30 seconds. Season everything with salt, pepper and oregano. Deglaze with chopped tomatoes. Stir in the agave syrup. Bring everything to the boil and simmer over a low heat for 5-8 minutes.


In the meantime, cook gluten-free pasta (or your favorite pasta) in 2-3 liters of boiling salted water (1 teaspoon of salt per liter) according to the instructions on the packet. Drain the olives in a sieve and let them drain. Sort the spinach, wash it and shake it dry. Finely grate the Parmesan cheese if you like.


1 can (400 g) chickpeas

1 garlic clove

1 red onion

1 red chili pepper (or 1-2 teaspoons chili flakes)

2 tbsp olive oil

2 tbsp tomato paste

Salt pepper

1 tsp oregano

2 cans (425 ml each) chopped tomatoes

1 tsp agave syrup

350 g pasta (e.g. gluten-free penne)

100 g pitted black olives (e.g. Kalamata)

40 g baby leaf spinach

25 g Parmesan (in one piece)

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