Crispy Chickpea & Lentil Pasta
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 onion
- 2 cloves garlic
- 1 teaspoon sweet paprika
- 2 tablespoons tomato purée
- 1 tablespoon harissa paste
- 1 x 14 oz tin chopped tomatoes
- 1 vegetable stock cube
- 240g canned cooked green lentils
- 450g dried pasta
- 1 tablespoon maple syrup
- ½ lemons
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 240°C / 220°C fan / 470°F.
Step 2
To make the pasta sauce, place a pan over medium heat and add a drizzle of olive oil. Once warm, add the onions and a sprinkling of salt and cook for 5 minutes until soft. Then add the chopped garlic, paprika, tomato purée and harissa, stirring for a minute or so until fragrant.
Step 3
Pour the tinned tomatoes, stock and lentils into the pan. Bring to the boil, then turn the heat down to a simmer; cook for 15 minutes, stirring once or twice in that time.
Step 4
While the sauce is simmering, cook the pasta according to the packet instructions; then drain, reserving a mugful of cooking water. Next make the crispy chickpeas. Place the chickpeas onto a baking tray and drizzle with olive oil, sprinkle with salt and 1⁄2 tablespoon of cumin. Mix well and cook for 10–15 minutes until crunchy, adding the kale for the last 3 minutes (careful not to let it burn!).
Step 5
Stir the maple syrup and a squeeze of lemon juice into the sauce. Then toss through the pasta, loosening with the reserved pasta cooking water, if needed. Serve topped with the crispy chickpeas and kale.
Step 6
Save recipe for the next time?
