Curried Chickpea Brothy Pasta

Name: Curried Chickpea Brothy Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: italian
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

⏱ 30 mins 🍽 Serves 4 🌶 italian ✅ Easy 🏷 Main course

This Italian-inspired dinner transforms a batch of spiced lentils into a flavourful broth. Curried chickpeas and kale are simmered with pasta to create a hearty, one-pot meal. It's a simple yet satisfying dish that comes together in just 30 minutes. Serve it with flatbreads on the side for a complete and comforting weeknight supper.

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

Warm the olive oil in a deep saucepan. Add the finely chopped onion with a pinch of salt and cook for 8-10 mins until the edges begin to soften. Stir in the tomato purée and continue cooking for 3-5 mins until it darkens and caramelises. Pour in the chickpeas, vegetable stock and the leftover saucy lentils. Bring the mixture to a gentle simmer and let it bubble for 6-8 mins.
While the broth simmers, cook the small pasta as directed on its package, then drain it thoroughly. Stir the kale into the lentil and chickpea mixture and cook for a further 5 mins. Mix in the cooked pasta, season as needed, and serve immediately with flatbreads for dipping.

Nutrition (per serving)

Calories549 kcal

Fat16 g

Saturates8 g

Carbs69 g

Sugars9 g

Fibre16 g

Protein24 g

Sodium312 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineitalian

DietVegetarian