Curried chickpea brothy pasta
A vegetarian pasta dish made with curried chickpeas, kale, and a base of spiced coconut, curry leaf & turmeric saucy lentils. Serve with flatbreads for dipping.
4 portioner 30 min easyIndiskt
Ingredienser
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 tbsp tomato purée
- 400 g can chickpeas drained
- 750 ml vegetable stock
- 700 g leftover coconut (curry leaf & turmeric saucy lentils)
- 150 g small pasta (e.g. macaroni)
- 150 g kale
- flatbreads to serve
Gör så här
1
Heat the oil in a deep saucepan over a medium heat.
2
Stir in the onion with a pinch of salt and cook for 8-10 mins until softening around the edges.
3
Mix in the tomato purée and cook for a further 3-5 mins until darkened and caramelised.
4
Tip in the chickpeas, stock and leftover lentils.
5
Bring to a gentle simmer and let it bubble away for 6-8 mins.
6
Meanwhile, cook the pasta according to pack instructions and drain well.
7
Add the kale to the lentil mixture and cook for a further 5 mins.
8
Add the pasta and stir well, season to taste and serve with some flatbreads for dipping.