Chickpea & Tomato Pasta

What’s not to love about a bowl of tomatoey pasta!?

We’ve added chickpeas here to up the protein content and a couple of teaspoons of harissa to add a warming spice and boost of flavour and it’s our new favourite thing! A delicious family weekday dinner and a great lunch to have to look forward to, too.

Ingredients

  • 1 tin of chickpeas, drained and rinsed

  • 1 red pepper, thinly sliced

  • 1 orange pepper, thinly sliced

  • 150g cherry/plum tomatoes, quartered

  • 2 tbsp of extra virgin olive oil

  • 1 tin of chopped tomatoes

  • 150ml vegetable stock

  • 2 tsp of harissa paste

  • 2 garlic cloves, crushed

  • 1 tsp of Italian seasoning

  • 1/2 tsp of salt

  • 280g whole wheat penne pasta [or pasta of choice]

  • 100g spinach

  • Chilli flakes [optional]

Method

  1. Begin by preheating the oven to 180ºc. 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.

  2. Meanwhile, make the sauce. In a large saucepan on medium heat a glug of oil and add the garlic. After 30 seconds or so [when the garlic smells fragrant] add the harissa paste and Italian seasoning followed by the chopped tomatoes and vegetable stock. Season with a pinch of salt, bring to a boil and leave to simmer and thicken, stirring occasionally.

  3. Whilst the sauce simmers, bring a separate saucepan of well-salted water to a boil over medium heat and add the pasta. Cook as per instructions (for approximately 12 minutes). Once cooked, drain.

  4. Add the pasta, roasted chickpeas and vegetables, and the spinach to the tomato sauce and combine. Cook for a few minutes until the spinach has wilted and serve. Divide between bowls or lunchboxes, adding some chilli flakes, should you wish. Enjoy!

Serves 3.

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