Curried chickpea brothy pasta
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Main dish
Prep
10 min
Cook
20 min
Total time
30 min
Ingredients
Ingredients
- 1 c. à soupe olive oil
- 1 small onion finely chopped
- 3 c. à soupe tomato purée
- 400 g can chickpeas drained
- 750 ml vegetable stock
- 700 g leftover coconut, curry leaf & turmeric saucy lentils (see step 1)
- 150 g small pasta (we used macaroni)
- 150 g kale
- flatbreads to serve
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Method
- 1
Heat the oil in a deep saucepan over a medium heat. Stir in the onion with a pinch of salt and cook for 8-10 mins until softening around the edges. Mix in the tomato purée and cook for a further 3-5 mins until darkened and caramelised. Tip in the chickpeas, stock and leftover lentils. Bring to a gentle simmer and let it bubble away for 6-8 mins.
- 2
Meanwhile, cook the pasta according to pack instructions and drain well. Add the kale to the lentil mixture and cook for a further 5 mins. Add the pasta and stir well, season to taste and serve with some flatbreads for dipping.
Nutrition
- calories
- 549 calories
- fatContent
- 16 grams fat
- fiberContent
- 16 grams fiber
- sugarContent
- 9 grams sugar
- sodiumContent
- 0.78 milligram of sodium
- proteinContent
- 24 grams protein
- carbohydrateContent
- 69 grams carbohydrates
- saturatedFatContent
- 8 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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