Whole-wheat Spaghetti with zucchini and chickpeas

Another vegetarian dish from our kitchen. This time with yummy chickpeas.

Preparation time 30 minutes


  • 400 g whole-wheat spaghetti
  • 2 tbsp olive oil
  • 1 tin peeled & chopped tomatoes
  • 100-200 g cooked chickpeas
  • 1 little zucchini
  • 1 shallot
  • 2 cloves of garlic
  • 1 tbsp balsamico vinegar
  • 1 tsp of honey
  • 1 thick tbsp oregano
  • freshly chopped Parmesan
  • salt & pepper


Peel and chop the shallots and garlic. Add the peeled tomatoes. Wash zucchini, remove both ends and cut the zucchini into small cubes.

Cook the spaghetti according to the instructions. Heat the oil in the pan. Saute shallot and garlic until translucent. Add the zucchini and cook for 3 minutes together. Add the chopped tomatoes and cook for another 5 minutes simmer. Bring make to taste with salt, pepper, balsamic vinegar, teaspoon honey and oregano.

Arrange your plates, sprinkle with Parmesan cheese if you like and bon appetit!

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