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Pasta with chickpea, tomato & cardamom sauce
Pasta with chickpea, tomato & cardamom sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 60ml (3 tbsp) olive oil
  • 20.00 ml grated fresh ginger
  • 1 tsp turmeric
  • 8 cardamom pods, lightly crushed
  • 20.00 ml grated palm sugar* or brown sugar
  • 2 x 400g cans diced tomatoes
  • 400g dried pasta
  • Pinch of ground cinnamon, plus extra to garnish
  • 21.00 gm lemon juice
  • 250ml (1 cup) sheep's milk yoghurt
  • 400g can chickpeas
  • 20.00 ml chopped fresh mint
Instructions:
  • 1. Heat oil in a pan over medium heat. Sauté onion, garlic, and ginger until softened, about 2-3 minutes. Stir in turmeric, 1 teaspoon cumin, and cardamom and cook for 1 minute. Mix in sugar and tomatoes, cook for 20 minutes until thick and pulpy, stirring occasionally.
  • Cook the pasta in a pot of generously salted boiling water until it reaches the perfect al dente texture.
  • Combine the cinnamon, extra cumin, and lemon juice with the yogurt.
  • Discard the cardamom pods from the sauce before stirring in the chickpeas and mint.
  • After draining the pasta, mix in the tomato sauce. Top with spiced yogurt and a sprinkle of extra cinnamon before serving.

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