Chickpea casarecce with artichokes, zucchini, purple potatoes, lemon and thyme
10 oz Barilla Chickpea Casarecce
14 oz artichokes
10.5 oz zucchini
10.5 oz purple potatoes
3.7 tbsp fresh thyme
5 tbsp parsley
1 quart vegetable stock
6 tbsp extra virgin olive oil
1 tbsp + 1 tsp soy sauce
salt and black pepper
Remove the outer leaves, tough stalk and furry choke from the artichokes.
Cut in half and then into slices less than a quarter of one inch thick.
Peel the purple potatoes and cut into slices less than a quarter of one inch thick.
Cut the zucchini in half and chop into pieces 1/8 of an inch.
Finely chop the thyme and parsley, grate the lemon zest and squeeze the juice.
Bring the stock to a boil and add the Chickpea Casarecce and artichokes.
Add the potatoes and zucchini after 2 minutes.
Cook for a further 7 minutes. The potato starch will blend the ingredients of this dish.
Add the lemon zest, chopped herbs, extra virgin olive oil, a dash of lemon juice, soy sauce and pepper.
Mix well and serve.