Plant-based amateurs #5: Small pasta with cavolo nero, dried tomatoes and chickpeas

Recipe for 3-4 portions

Ingredients:

• 250g of any small shape pasta (I was given this pasta with tree & star shapes for Christmas, but any other small pasta also works – for instance Orecchiette)
• 1-2 red onions, sliced into half rings
• 3 cloves of garlic, chopped into small pieces
• 1 tomato, chopped into small pieces
• 1 pickled green pepperoni, chopped into small pieces
• olive oil (approx. 3 tablespoons, can also be taken from the dried tomatoes)
• 3-4 tablespoons of dried tomatoes in oil, chopped
• 2 soup bowls full of cavolo nero, stalks removed and torn into pieces (any other type of kale would work as well)
• 200g of canned chickpeas (water removed and washed in a sieve)
• 3-4 tablespoons of nutritional yeast
• 3-4 tablespoons of oat cream (coconut milk would work as well)
• salt and pepper
• extra chilli oil if you like

Preparation:

1. Fry the onions, garlic, tomato and pepperoni in olive oil until the onions are soft
2. Add dried tomatoes, cavolo nero and chickpeas and fry for another 5-10 minutes
3. Boil the pasta (but for 2-3 minutes less than indicated on the package)
4. Remove 3/4 of the pasta water. Add what remains in terms of pasta and water to the fried veggie mix
5. Stir and – if needed – add a little more water
6. Add salt, pepper, nutritional yeast and oat cream (taste and adjust)
7. Garnish with nutritional yeast and chilli oil