Roasted Chickpea Pasta
Prep Time
- Prep | 5 minutes
- Cook | 20 minutes
- Ready in | 25 minutes
Utensils
- Medium Sauce Pan
- Large Sauce Pan
- Baking Tray
Ingredients we send
- Chickpeas
- Kale
- Spaghetti
- Garlic
- Mixed Herbs
- Cumin
- Nutritional Yeast
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 Cup Of Any Plant-Based Milk*or normal milk for couple size / 2 cups for family size
NUTRITION PER 1 SERVING
Calories 2660kj , Fat 9.7g, Proteins 25g, Carbs 59g.
ALLERGY INFO
Contains Gluten |
Method
- Preheat oven to 220 degrees, drain and wash chickpeas, place on a baking tray, cover in oil, cumin, mixed herbs, salt and pepper. Place into the oven for 15-18 minutes or until crispy.
- Fill a large saucepan with water, put the lid on and bring to the boil over a high heat. Add a pinch of salt, once the water is boiling, stir in the pasta. Cook pasta for 10-12 minutes.
- Once chickpeas are cooked, finely chop garlic & roughly chop kale, heat oil in a large pan, sauté garlic until golden, add chickpeas, kale and plant-based milk to the pan, (see “ingredients you’ll need for measurements”), mix well.
- Drain pasta, *tip* use 1/2 cup of the pasta water to thicken the sauce, add pasta to the pan, mix well.
- Serve in a bowl with nutritional yeast on top. Enjoy.
