Artichoke fideuá
with a chickpea, celery and garlic salad
In this version of the Valencian delicacy, the artichokes and fresh vegetables will ensure you'll enjoy this dish to the fullest.
-
Vegan
Preparation time:
45 min.
Difficulty level:
Easy
Allergens:
wheat, celery, soya, gluten
Utensils:
Ingredients
Fideuá pasta
Onion
Garlic
Plum tomato
Red pepper
Green beans
Artichoke hearts
Vegetable broth
Garlic & parsley seasoning
Cajun seasoning
Cooked chickpeas
Celery
Fresh parsley
Salad dressing
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3301
789
31
5
107
16
18
24
0
277
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel the onion and finely chop it together with the pepper. Grate the tomato. Cut the green beans into pieces of 2cm, discarding the ends. Cut the artichoke into quarters.
2.
Heat 2 tablespoons of oil in a frying pan and sauté the onion (keep 1/2 aside for the salad) and the pepper for 3 minutes. Add the cajun seasoning, the grated tomato and the garlic & parsley seasoning. Cook everything until the tomato water has completely evaporated for approx. 3 minutes. A paste will form. Add the pasta, mix it well and add 300ml of water, the vegetable broth, the artichokes and the beans. Bring it to a boil, reduce the heat and let it simmer. Try the flavour and add salt to taste if necessary. Stir occasionally. Once the water has completely evaporated (after approx. 10 minutes) and you start to hear the pasta crackling, let it cook for 1-2 minutes more, so the base of the pasta browns. Turn off the heat and let it sit for 2 minutes before serving.
3.
For the salad: drain and wash the chickpeas. Cut the celery into thin slices. Chop the parsley and garlic. Mix everything with the remaining onion in a bowl and add the dressing. Season to taste.
4.