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Curried chickpea brothy pasta | Daily Dine

Curried chickpea brothy pasta

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

dinnerchickpeaskale

0

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Nutritional Information

Calories:549 kcal

Carbohydrate:69 g

Fat:16 g

Dietary Fiber:16 g

Protein:24 g

Saturated Fat:8 g

Sodium:0.78 mg

Sugar:9 g

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

Instructions

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.