Curried chickpea brothy pasta

Ingredients

For 4 servings

• •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

Method

1. 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. 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.