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Spiced chickpea and spinach pasta
Spiced chickpea and spinach pasta
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Budget-friendly vegetarian dish with sweet roasted pumpkin and cumin for added flavor.
Ingredients:
  • 700g butternut pumpkin, peeled, cut into 2cm pieces
  • Olive oil cooking spray
  • 375g penne rigate
  • 1 brown onion, halved, cut into thin wedges
  • 5.00 gm ground cumin
  • 5.00 gm sweet paprika
  • 2 x 400g cans chickpeas, drained, rinsed
  • 127.50 gm vegetable liquid stock
  • 100g baby spinach
  • 40.00 ml fresh flat-leaf parsley leaves, chopped
  • Parmesan, or vegetarian hard cheese, shaved, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Line a large baking tray with baking paper and arrange the pumpkin on top. Give it a nice spray of oil and roast for 20 minutes, or until it's golden and tender.
  • Cook the pasta in a saucepan of boiling salted water according to package instructions until tender. Drain and cover.
  • In a large, deep frying pan over medium heat, heat oil. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, and paprika, and cook until fragrant, about 1 minute. Add chickpeas and pumpkin, toss and cook for 2 minutes. Lightly crush 1/4 of the chickpeas using the back of a wooden spoon.
  • In a pan, combine stock and spinach. Season with salt and pepper. Cook for 3 to 4 minutes, tossing occasionally, until spinach wilts. Add pasta and parsley, toss until heated. Serve in bowls, topped with parmesan. Enjoy!

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