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Ingredients
- 1100 g water
- 400 g dried risoni pasta rinsed and drained
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt to taste
- 4 sprigs fresh flat-leaf parsley leaves only, plus extra leaves for garnishing
- 130 g feta cheese
- 340 g marinated artichoke hearts drained
- 60 g pine nuts toasted
- 100 g sun-dried tomatoes cut into thin slices
- 400 g canned chickpeas rinsed and drained (weight is pre-draining)
- 1 tbsp lemon juice
- 1 pinch ground black pepper to taste
- Nutrition
- per 4 portions
- Calories
- 3116.6 kcal / 13089.9 kJ
- Protein
- 113.7 g
- Fat
- 124.3 g
- Carbohydrates
- 350.2 g
- Fibre
- 61.4 g
- Saturated Fat
- 28.6 g
- Sodium
- 4216.4 mg
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