Vegetarian Imbakbaka (Libyan Macaroni and Chickpea One-Pot)
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Ingredients
- 1 onion, finely chopped
- 5 garlic cloves
- 3 tbsp tomato puree
- 800 g chickpeas, drained and rinsed
- 250 g macaroni pasta
- 700 ml vegetable stock
- 2 tbsp olive oil
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 558 kcal
- Protein
- 23.3 g
- Carbohydrate
- 80.9 g
- of which sugars
- 6.9 g
- Fat
- 13 g
- of which saturates
- 1.8 g
- Fibre
- 14.9 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion for 6 minutes until soft, then add the garlic and tomato puree and cook for 1 minute.
- 2
Pour in the vegetable stock and bring to a simmer.
- 3
Add the chickpeas and macaroni pasta, cover and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
- 4
Check the seasoning, scatter with the parsley and serve hot.
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