Curried chickpea brothy pasta
By Ailsa Burt
Make a batch of spiced lentils then use it as a base to make this pasta dish with curried chickpeas and kale. Serve with some flatbreads for dipping
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 549
-
fat 16g
-
saturates 8g
-
carbs 69g
-
sugars 0g
-
fibre 16g
-
protein 24g
-
salt 0.78g
Ingredients
- 1 tbsp olive oil
- 1 small onion , finely chopped
- 3 tbsp tomato purée
- 400g can chickpeas , drained
- 750ml vegetable stock
- 700g leftover coconut, curry leaf & turmeric saucy lentils (see step 1)
- 150g small pasta (we used macaroni)
- 150g kale
- flatbreads , to serve
Method
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.
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.
