Mediterranean Chickpea Pasta
Chickpea, tomato, onion and garlic with small pasta shells. Ready in 20 min and serves 4.
Ingredients
- 500 g small pasta shells
- 10 ml stock powder or 1 stock cube
- 15 ml oil
- 1 tin chickpeas
- 1 tin chopped tomatoes
- 2 cloves garlic
- 1 onion finely diced
- 5 ml Korma depends on how spicy you like it
- 10 ml dried oreganum
- 10 ml dried parsley
- salt and pepper to taste
- Parmesan optional
Instructions
- Add stock powder and pasta shells to a pot of rapidly boiling water.
- In a frying pan saute onions till glassy and add crushed garlic with the korma spice.
- Drain and rinse the chickpeas and add to the onions. Add the chopped tomato, oreganum and parsley and stir well.
- Drain the pasta and return to the pot, stir in the onion, chickpea and tomato mix.
- Sprinkle with Parmesan or slices of Parmesan cheese.
- Serve immediately
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