You can’t go wrong with a bowl of pasta – it makes the perfect weeknight dinner for a family, and it travels really well so makes a great lunch on-the-go too. It can be enjoyed hot, room temperature, or even cold if the weather is feeling summery. This recipe uses simple store cupboard ingredients, simple but delicious summer veggies, all spiced up with a couple of teaspoons of harissa paste. You can of course add a sprinkling of cheese (dairy of dairy-free) at the end, if you like. Make it yours and enjoy!
Chickpea + tomato pastaPrint This
- 1 tin chickpeas, drained and rinsed
- 1 red pepper, thinly sliced
- 1 orange pepper, thinly sliced
- 150g cherry/plum tomatoes, quartered
- 2 tbsp extra virgin olive oil
- 1 tin chopped tomatoes
- 150ml vegetable stock
- 2 tsp harissa paste
- 2 garlic cloves, crushed
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 280g whole wheat penne pasta
- 100g spinach
- Chilli flakes, optional
Begin by preheating the oven to 180c. Scatter the chickpeas, sliced peppers and quartered tomatoes on a large tray and drizzle with the olive oil. Season with salt and roast in the oven for 25 minutes.
Once 10 minutes has passed begin making the sauce. In a large saucepan, on a medium heat, add the chopped tomatoes, vegetable stock, harissa paste, garlic, Italian seasoning, and salt. Stir occasionally and let simmer whilst it thickens.
Meanwhile, boil a separate saucepan of water on a medium heat and add the pasta. Cook as per instructions (for approx. 12 minutes) Once cooked, drain and rinse with cold water.
Add the pasta, roasted chickpeas and veg and also the spinach to the tomato sauce and combine. Cook for a few minutes until the spinach has wilted and serve. Add some chilli flakes should you wish.