Stew with orecchiette and Mediterranean vegetables

Here the round belongs to the round: olives, capers, chickpeas, tomatoes, and ear noodles in the pot. A direct hit!

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• Completed in: 30 minutes 
• Difficulty: easy
• Per serving: Energy: 378kcal, carbohydrates: 35g, Protein: 16g, Fat: 18g

Ingredients (for 6 servings)

• 160g shallots (small)
• 2 Garlic cloves
• 1 red chili pepper
• 8 Thyme stalks
• 1 Bay leaf
• 1 Can of chickpeas (400 g)
• 60 g black olives (without stones)
• 40 g capers
• 400 g tomatoes
• 4 Tbsp olive oil
• 10g butter
• 1¼ l vegetable stock
• 200 g orecchiette (pasta ears)
• 2 Basil stalks
• Balsamic vinegar

1. Quarter 160 g small shallots lengthways. 
2. Lightly press 2 cloves of garlic. 
3. Clean 1 red chili pepper and cut into fine rings with seeds. 
4. Pluck the leaves of 8 stalks of thyme and cut finely. 
5. Score 1 bay leaf. 
6. Pour 1 small can of chickpeas (400 g) into a sieve, rinse well and drain well. 
7. Remove the stalks from 400 g tomatoes. 
8. Quarter and core the tomatoes and roughly cut into pieces.
9. Heat 4 tablespoons of olive oil and 10 g of butter in a saucepan, sauté shallots, garlic, and chili in it over medium heat for 2-3 minutes until translucent. 
10. Fill up with 1-1.2l vegetable stock and cover with the boil. 
11. As soon as the water boils, add the bay leaves, 200 g orecchiette, chickpeas, 60 g black olives (without stones), and 40 g capers. 
12. Cover the pasta and cook it al dente according to the instructions on the packet. Stir occasionally. 
13. Remove the bay leaves and garlic before serving.
14. Tear off the leaves of 2 basil stalks and roughly tear them. 
15. Stir thyme, tomatoes, and basil into the pasta pot and serve. 
16. Grated Italian hard cheese and long-matured balsamic vinegar go well with it.

TIP

Drink tip: Try a rosé from Provence with the pasta stew with olives and capers.