Main Dishesdeliciouslyella
Crispy Chickpea & Lentil Pasta
Packed with protein, this simple recipe comes together in 30 minutes, making it a great midweek supper. The crispy spiced kale and chickpeas add texture, while the harissa gives a subtle — but delicious — kick to each bite.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 240°C / 220°C fan / 470°F.
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.
dried pasta15.9 ozonion1garlic2 clovestomato purée2 tablespoons
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.
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!).
dried pasta15.9 oz
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.
maple syrup1 tablespoonlemon0.5dried pasta15.9 oz
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