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Curried chickpea brothy pasta

Two bowls of curried chickpea brothy pasta

Curried chickpea brothy pasta

Name: Curried chickpea brothy pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

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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

Vegetarian

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Coconut, curry leaf & turmeric saucy lentils

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Green baked eggs

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal549
fat16g
saturates8g
carbs69g
sugars9g
fibre16g

high
protein24g
salt0.78g

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2025

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