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  • Olive oil 100 ml
  • Lamb chops 20 pc
  • Onion, finely grated 200 g
  • Carrot, chopped 100 g
  • Celery, finely chopped 100 g
  • Garlic, sliced 30 g
  • Tomato paste 150 g
  • Tomatoes, peeled Crushed 300 g
  • Black pepper 5 g
  • Water 100 ml
  • Chickpeas, cooked 100 g
  • Spaghetti pasta, cooked 1500 g
  • Rosemary finely chopped 2 g
  • Basil, chopped 5 g
  • Spring parsley, chopped 5 g
  • Grated Parmesan cheese 300 g
  1. Preparation:

    • In a large cooking pot warm olive oil over medium heat, add lamb chops and cook for 2 minutes on each side. Remove chops and set aside.
    • In the same cooking pot over low-medium heat sauté onion, carrot and celery until onion is translucent and soft. Add garlic and chopped herbs fry for 1 minutes.
    • Add the tomato paste, cook for a further 2 minutes, stirring often. Add salt and black pepper, return chops and cook for another minute or so, again stirring often.
    • Add water and Knorr Demi Glace Base increase heat and bring to simmer allow to cook for 10 minutes before. Add chickpeas to the mix, add the pasta and cook for about 3 minutes.