Name: Curried Chickpea Brothy Pasta with Kale and Flatbreads Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-inspired
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; 150g small pasta (e.g., macaroni); 150g kale; Flatbreads, to serve

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Introduction

This curried chickpea brothy pasta is a comforting, flavorful dish that combines tender pasta with spiced lentils and chickpeas in a rich broth. It’s a great way to use leftover curry lentils and makes for a satisfying, easy-to-make meal.

The image shows a bowl of soup filled with small elbow macaroni, chickpeas, green kale leaves, and lentils in a brown broth. The soup has a soft, chunky texture with a couple of bay leaves visible inside. The bowl is white and rests on a wooden board with pieces of light brown flatbread next to it. Another bowl with the same soup is blurred in the background, while a shiny metal spoon lies on the side on a white marbled surface. A woman's hand holds the flatbread slightly over the board. Photo taken with an iphone --ar 4:5 --v 7

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
150g small pasta (such as macaroni)
150g kale
Flatbreads, to serve

Instructions

Step 1: Heat the olive oil in a deep saucepan over medium heat. Add the finely chopped onion with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until the onion softens around the edges.
Step 2: Stir in the tomato purée and cook for another 3–5 minutes until it darkens and caramelizes slightly.
Step 3: Add the drained chickpeas, vegetable stock, and the leftover coconut, curry leaf & turmeric saucy lentils to the pan. Bring the mixture to a gentle simmer and let it cook for 6–8 minutes, allowing the flavors to meld.
Step 4: While the lentil mixture simmers, cook the pasta according to the package instructions until al dente. Drain well and set aside.
Step 5: Add the kale to the lentil mixture and cook for a further 5 minutes, until the kale is tender.
Step 6: Stir the cooked pasta into the lentil and kale mixture. Season to taste with salt and pepper, then serve warm with flatbreads on the side for dipping.

Tips & Variations

Swap kale for spinach or chard if preferred, adding it in the final minutes to wilt gently.
Use any small pasta shape you like, such as shells or ditalini, for a different texture.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.
For extra protein, stir in some cooked chicken or tofu along with the kale.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the broth if needed. This dish is best enjoyed fresh but keeps well for quick meals later in the week.

How to Serve

The image shows two white bowls filled with a chunky soup that has small elbow macaroni pasta, chickpeas, green kale pieces, and lentils in a light brown broth. The bowl in front sits on a wooden board with some pieces of flatbread on the left side. On the right side, there is a metal spoon resting on a white marbled surface. The soup looks warm and hearty with an inviting mix of green, white, and brown colors in the broth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and plant-based ingredients. Just be sure your flatbreads are vegan-friendly if serving alongside.

What can I use if I don’t have leftover lentils?

If you don’t have leftover coconut, curry leaf & turmeric lentils, you can make a quick curry lentil mix from dried red lentils cooked with coconut milk and curry spices, or substitute with any spiced lentil dish you have on hand.