A tasty and balanced lunch does not always have to contain meat. Today we used a proven combination of pasta, leafy vegetables, chickpeas and Parmesan, which we immediately fell in love with. Of course, we also added other ingredients for seasoning, so we got a delicious lunch that is ready quickly.


 160 g of any pasta
 150 g (1 package) BIO chickpeas
 20 g Parmesan cheese + 10 g for serving
 3 cloves of garlic
 2 handfuls of leafy vegetables (baby spinach, arugula, Swiss chard...)
 1 ladleful of pasta water
 1 tablespoon of olive oil
 zest of ½ lemon
 ½ teaspoon of red pepper
 ½ teaspoon of smoked paprika
 lemon juice to taste
 ground black pepper to taste
 salt to taste


Cook the pasta according to package directions until al dente. Don't forget to leave aside 1 ladleful of pasta water. Meanwhile, while the pasta is cooking, briefly saute the sliced garlic in olive oil. Add washed chickpeas, ground pepper, smoked pepper and simmer on low heat for about 10 minutes.

Then add lemon zest, finely grated parmesan cheese and 1 ladleful of pasta water. Let the mixture boil for a short time, then add the cooked pasta and the leafy vegetables chopped into smaller pieces.

Season the meal with salt, black pepper and lemon juice to taste. Then it is ready to serve. Before serving on a plate, lightly garnish with a little more Parmesan cheese.