Chickpea turmeric pasta with prawns

Serves four

• Pasta 320 g
• Dried chickpeas 120 g
• Courgettes 150 g
• Shelled prawns100 g
• 1 tsp turmeric
• 2 tbsp extra virgin olive oil (20 g)
• Salt to taste

Nutritional information
Per serving: 447 Kcal

Environmental Impact

Per serving: 
333 grams CO₂ equivalence - carbon footprint
378 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Soak the chickpeas the night before and boil them until soft, or use a tin of precooked chickpeas (240 g). 

Lightly fry the onion in oil. Dice the courgettes and add to the pan with the rinsed chickpeas. 

Add the prawns and cook for a few minutes before seasoning. Add a drop of lukewarm water to the turmeric and add to the pan. 

In the meantime, bring a large pan of water to the boil. Add salt and the pasta.

Cook until al dente and mix with the sauce.

The Chef’s Advice

Option to replace the prawns with mussels, which are highly sustainable and packed with vitamins, minerals and antioxidants.

Nutritional Advice

Turmeric is known for its antioxidant properties and a little black pepper will help your body to better absorb it and increase its nutritional benefits. 

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Replacing the prawns with mussels is not only an excellent creative variant on this recipe but it is also a way of further reducing its environmental impact, for an even more sustainable meal.