Description
A hearty and flavorful Curried Chickpea Brothy Pasta featuring tender chickpeas, vibrant kale, and small pasta in a spiced tomato and lentil broth, perfect for using up leftover curried lentils and served with warm flatbreads for a comforting meal.
Ingredients
Scale
Main 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
Instructions
- Heat the oil and soften the onion: Heat 1 tablespoon of 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 until the edges soften and the onion becomes translucent.
- Add and caramelize the tomato purée: Stir in 3 tablespoons of tomato purée and continue cooking for another 3-5 minutes, allowing the mixture to darken and caramelize for depth of flavor.
- Add chickpeas, stock, and lentils: Pour in the drained chickpeas, 750ml of vegetable stock, and 700g of leftover coconut, curry leaf, and turmeric saucy lentils. Bring the mixture to a gentle simmer and let it bubble gently for 6-8 minutes to blend the flavors.
- Cook the pasta: While the broth simmers, cook 150g of small pasta according to the package instructions until al dente. Drain well and set aside.
- Add kale and finish the broth: Add 150g of kale to the lentil mixture and cook for an additional 5 minutes until the kale wilts and softens.
- Combine pasta and season: Stir the drained pasta into the lentil and vegetable broth. Taste and season with salt and pepper as desired.
- Serve: Serve the curried chickpea brothy pasta hot alongside flatbreads for dipping, enjoying the comforting blend of flavors and textures.
Notes
- This recipe is an excellent way to use leftover curried lentils, enhancing the dish with added chickpeas and pasta.
- For a gluten-free version, substitute the pasta with gluten-free pasta and serve with gluten-free flatbreads.
- Kale can be substituted with spinach or another leafy green depending on availability.
- Adjust the seasoning at the end to match your taste preference; a squeeze of lemon juice can add brightness if desired.
- Leftover portions store well in the fridge for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: curried chickpea pasta, brothy pasta, vegetarian curry, leftover lentils recipe, kale pasta, Indian-inspired dinner
