Coconut Curried Chickpea Pasta

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Prep time:
10min
Cooking time:
20min
Serving 5 Regular
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Ingredients

300 g  Fusilli

420 g  Canned chopped tomatoes

420 g  Chickpeas, drained

400 ml  Coconut milk

1 Tbsp  Olive oil

2 cloves   Garlic, crushed

1 Tbsp  Fresh ginger, grated

1 tsp  Lemon zest

1 Tbsp  Lemon juice

1/4 tsp  Cayenne pepper

2 tsp  Paprika spice

1 tsp  Cumin

2 tsp  Curry powder

3   Carrots, peeled into thin strips

1   Large onion, finely diced

2 c  Cut frozen green beans

1 bunch   Fresh coriander, roughly chopped

1/2 tsp  Salt

1 pinch   Black pepper
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Instructions

Step 1

Cook fusilli in large saucepan of boiling salted water for 8 - 12 minutes until al dente. Drain well. 

 

Fusilli
Salt
Step 2

Meanwhile, heat a large, deep frying pan over medium heat. Add the onion and oil. Saute until browned, stirring regularly. 

 

Olive oil
Large onion, finely diced
Step 3

Add the garlic and ginger. Cook for 1 - 2 minutes until fragrant. Add the can of tomatoes (with all the liquid) and the cayenne, paprika, cumin and curry powder. Turn the heat up to medium-high. Cook for 3 - 4 minutes until liquid is slightly reduced.

Canned chopped tomatoes
Garlic, crushed
Fresh ginger, grated
Cayenne pepper
Paprika spice
Cumin
Curry powder
Step 4

Add the green beans to tomato mixture in the frying pan and cook for 3 - 4 minutes. Add the coconut milk and chickpeas. Stir to mix well and heat through.

Chickpeas, drained
Coconut milk
Cut frozen green beans
Step 5

Reduce heat to medium-low. Add the lemon zest, lemon juice and carrot strips. Cook for 2 minutes. Add the fusilli and toss to combine. Transfer to a serving dish and garnish with coriander

Lemon zest
Lemon juice
Carrots, peeled into thin strips
Fresh coriander, roughly chopped

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