Difficulty
Easy
Serving portions
4
For the spelt maltagliati pasta
100g spelt flour
100g whole wheat flour
2 fresh eggs
1 pinch of salt
1/2 eggshell filled with white wine
Method
3 pumpkin wedges (about 300g)
250g of already boiled chickpeas
500ml water
1 Bauer Turmeric broth cube
A pinch of hot red pepper
2 garlic cloves
Fresh parsley
1 teaspoon of turmeric powder
Extra virgin olive oil as needed
Salt and pepper
Created By: Debora Vivian
Madameskitchen
NOTE: you can use dry chickpeas rather than in a can, keeping in mind that you will need to soak them for about 12 hours and then boil them.