Pasta soup, chickpeas and turnips
second courses from France
translated by Italian with
A French note on our tables rich in vegetables and very gourmand!
For the base of the sauce, fry the onion, garlic and carrots. Add oil and rosin a few minutes, combine the tomato cut into cubes and finally the roasted pepper.
Cut the vegetables, starting with the eggplants, sprinkle with salt and continue with the other vegetables. When finished cut, rinse the eggplants and dry them.
In a baking tray put the sauce and start arranging the vegetables in a circular way alternating them. Finally, sprinkle with chopped spices, salt, pepper and oil.
Cover with a piece of silvery paper and bake for about 1 hour at 190 ° After the time has passed, remove the sheet, lower it to 150 ° and continue cooking for another 30 minutes.