Packed with protein, this simple recipe comes together in 30 minutes, making it a perfect mid-week supper. The crispy spiced kale and chickpeas add great texture, while the harissa adds a subtle, but delicious kick to each bite.
Time: 30 minutes
Serves: 4
Ingredients
For the pasta
1 onion, peeled & finely chopped
2 cloves garlic, peeled & chopped
2 tablespoons tomato purée
1 teaspoon sweet paprika
1 tablespoon harissa
1 x 400g / 14 oz tin chopped tomatoes
1 x 400g / 14 oz tin lentils
1 tablespoon maple syrup
250ml / 1 cup / 9 fl oz vegetable stock
250g / 2½ cups / 9 oz dried pasta
½ lemon, juiced
sea salt
For the crispy chickpeas
1 x 400g / 14 oz tin chickpeas, drained
1½ tablespoons olive oil
½ teaspoon ground cumin
2 handfuls of kale, roughly chopped
Sea salt
Method
Preheat oven to 220°C fan.
Next, 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 crushed garlic, paprika, tomato puree and harissa, stirring for a minute or so to cook off the spices.
Pour the tinned tomatoes, stock, and lentils into the pan, bring to the boil, then turn the heat down to a simmer and cook for fifteen minutes, stirring once or twice in that time.
While the sauce is cooking, cook the pasta according to the instructions on the packet. Then, make the crispy chickpeas. Place the chickpeas onto a baking tray and drizzle with olive oil, sprinkle with salt and cumin, mix well and cook for 10–15 minutes until crunchy, adding the kale for the last three minutes, careful not to let it burn!
Stir maple and lemon into the sauce, then stir the pasta through, loosening with pasta water if needed. Then serve with the crispy chickpeas and kale over the top.
Hungry for more?
Dig into Deliciously Ella's Creamy Chickpeas, Mushrooms & Quinoa. Fancy something sweeter? How about these Carrot Cupcakes.
