Chickpea casarecce with artichokes, zucchini, purple potatoes, lemon and thyme

30 min
4 People
30 min
INGREDIENTS for 4 people

10 oz Barilla Chickpea Casarecce

14 oz artichokes

10.5 oz zucchini

10.5 oz purple potatoes

1 lemon

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.

Vegetable Sauces Legume Vegan
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more