Stew with orecchiette and Mediterranean vegetables

Here the round part of the round: olives, capers, chickpeas, tomatoes and pasta ears in the pot. A direct hit!

Ingredients for 6 servings

• 160g small shallots
• 2 garlic cloves
• 1 red chili
• 8 stalks of thyme
• 1 bay leaf
• 1 can chickpeas (400 g)
• 60 g black olives (pitted)
• 40 g capers
• 400 g tomatoes
• 4 tbsp. Olive oil
• 10 g butter
• 1.2 liters vegetable stock
• 200g orecchiette (pasta ears)
• 2 stalks basil balsamic vinegar

Time: 30 min


Preparation

1. 160 g small shallots lengthwise into quarters. 2 cloves garlic presses lightly. 1 red chili peppers Clean and cut into thin rings with cores. Leaves of 8 stalks thyme pluck and finely chop. 1 bay leaf carving. 1 small can chickpeas (400 g) pour into a colander, rinse well and drain well. 400 g tomatoes, remove the stem approaches. Tomatoes into quarters, remove seeds and chop coarsely into pieces.


2. 4 tablespoons olive oil and 10g butter in a saucepan, shallots, garlic and chilli in it over medium heat for 2-3 minutes fry until soft. Fill with 1-1.2 liters vegetable stock and bring to the boil covered. Once the water boils, laurel, 200g orecchiette (pasta ears), chickpeas, add 60 g black olives (pitted) and 40 g capers. Noodles covered according to package directions until al dente. This stirring occasionally. Before serving, remove bay leaf and garlic.

3. Leaves of basil and 2 stalk off roughly teasing. Stir thyme with tomato and basil in the pasta pot and serve. Serve with finely grated Italian hard cheese and long Aged balsamic vinegar.

Additional tips for preparation
Drink Tip: Try to noodle stew with olives and capers a rosé from Provence.

Nutritional information per serving: 378 kcal
• 16 g protein
• 18 g fat
• 35 g carbohydrates