Chickpea Casarecce with Artichoke, Zucchine, Purple Potato, Lemon and Thyme

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Ingredients for 2 people

  • 120g Barilla® Chickpea Casarecce
  • 100g Artichoke
  • 75g Zucchini
  • 75g Purple potato
  • 1 Lemon
  • 5g Fresh thyme
  • 10g Parsley
  • 250g Vegetable stock
  • 20ml Extra virgin olive oil (evoo)
  • 5ml Soy sauce
  • Salt and pepper
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  • Remove the outer leaves, tough stalk and furry choke from the artichokes.Cut in half and then into slices half a centimetre thick

  • Peel the purple potatoes and chop into slices half a centimetre thick

  • Cut the zucchini in half and chop into 3 mm pieces
  • 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 dish will be tied together by the potato starch
  • Add the lemon zest, chopped herbs, extra virgin olive oil, a dash of lemon juice, soy sauce and pepper. Mix well and serve.
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