3 beetroot, boiled
2 cloves of garlic
1 teaspoon ground coriander
1 teaspoon lemonjuice
1 dl Greek yogurt
1 teaspoon salt
1. Peel the beetroots and slice into pieces. Boil in saltless water. Mix up all ingredients with blender, into a smooth puree.
2. Cook the chickpeapasta as said in package's instructions. Mix the beetroot dip into pasta.
3. Sprinkle blue cheese on top of the completed portion and decorate it with chives.