Preparation time: 10 minutes

Cooking time: 30 minutes

Quantity: 1-2 servings


For the spring vegetables:

  • 1 carrot
  • 1 potato
  • 1/4 white onion
  • 1 tbsp. olive oil
  • 1 pinch of nutmeg powder
  • Salt and pepper
  • 100 g peas (fresh or frozen)
  • 3 sprigs of fresh chervil

For the lemon sauce:

  • 2 tbsp. plant-based yogurt
  • 1 tbsp. lemon juice
  • 1 tsp. maple syrup
  • Salt and pepper



Preparing the spring vegetables:

  1. Peel the carrot and potato and cut into small cubes. Peel and slice the onion.
  2. Heat the olive oil in a frying pan and sauté the onion, carrot and potato for 10 minutes until lightly browned.
  3. Add 1 cup of water, nutmeg, salt and pepper, cover and simmer for about 15 minutes until the vegetables are tender.
  4. Then add the peas and chopped chervil and cook for another 3 minutes.

Prepare the lemon sauce:

  1. Mix all ingredients in a small bowl until smooth.


  1. Cook pasta in boiling water according to package instructions.
  2. Brown the HARi&CO chickpea balls in a dry pan.
  3. Serve the spring vegetables with pasta, lemon sauce and HARi&CO chickpea balls.

Recipe by Alice Pagès

Enjoy your meal!

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