Fusilli with chickpeas, olives and a sauce of red lentils and capers

Description

An unusual sauce of lentils and tomato juice, the elegant "spring" pasta, chickpeas, garlic is such an incredible combination. Fasting beans products from Mistral is a pleasure, hearty, delicious, a huge variety of dishes - it can't get bored. And it is not true that children do not like healthy food )))

Ingredients

Salt

1 tsp
Lentils

3 Tbsp
Pasta

150 g
Tomato juice

70 ml
Garlic

2 tooth
Anchovies

4 piece
Olive oil

4 Tbsp
Capers

1.5 Tbsp
Chickpeas

3 Tbsp
Olives

4 Tbsp
Parsley

50 g

Cooking

First of all let chickpeas, convenient to do it the night before

Rinse and soak overnight

In the morning drain the water, pour clean water to 1 part chickpea 3-4 parts water, bring to boil, reduce fire and cook for 50 minutes

The chick is ready - look how beautiful and Sunny

While cooking the chickpeas, you can do lentils

Lentils, rinse

Cover with water in a ratio of 1 part lentils 2 parts water and cook for 10 minutes

A paradox - but after cooking red lentils became Sunny yellow)))

Once the lentils with chickpeas are ready, you can start cooking the pasta. Bring water to a boil (about 1.5 to 2 liters), add half a teaspoon of salt and 1 teaspoon of olive oil, place the pasta and let cook 7-8 minutes

While preparing pasta, make sauce, capers, anchovies and garlic coarsely chopped

Put the lentils in a deep, convenient for whisking a bowl, to it add the chopped anchovies, garlic and capers

Add tomato juice and remaining olive oil, will beat into a soft mousse all in a blender, dosolit to taste

That's the kind of sauce we got

Parsley finely chop

Olives cut in rings

Boiled the springs put on the pan

Add the sauce, chickpeas, olives and parsley, all heat in the pan for 2 minutes, and serve

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