Curried Chickpea Brothy Pasta Recipe

Introduction

This curried chickpea brothy pasta is a comforting and flavorful dish that combines tender pasta with spiced lentils and chickpeas. Perfect for using up leftovers, it’s a quick and satisfying meal with warm Indian-inspired flavors.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 tbsp tomato purée
• 400g can chickpeas, drained
• 750ml vegetable stock
• 700g leftover coconut, curry leaf & turmeric saucy lentils
• 150g small pasta (we used macaroni)
• 150g kale
• Flatbreads, to serve

Instructions

1. Step 1: Heat the olive oil in a deep saucepan over medium heat. Add the chopped onion with a pinch of salt and cook for 8-10 minutes until soft and slightly caramelized around the edges.
2. Step 2: Stir in the tomato purée and cook for another 3-5 minutes until it darkens and becomes caramelised.
3. Step 3: Add the drained chickpeas, vegetable stock, and leftover saucy lentils to the pan. Bring the mixture to a gentle simmer and let it cook for 6-8 minutes to blend the flavors.
4. Step 4: Meanwhile, cook the pasta according to the package instructions. Drain well once cooked.
5. Step 5: Add the kale to the lentil mixture and cook for an additional 5 minutes until wilted and tender.
6. Step 6: Stir in the cooked pasta, season with salt and pepper to taste, and mix well. Serve warm with flatbreads for dipping.

Tips & Variations

• Swap kale for spinach or chard if preferred for a slightly different texture.
• Use any small pasta shapes like penne or ditalini if macaroni isn’t available.
• Add a squeeze of lemon juice or a sprinkle of fresh coriander for extra brightness before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, this recipe is already vegan, using plant-based ingredients and vegetable stock.

What can I use if I don’t have leftover lentils?

If you don’t have leftover lentils, cook fresh lentils with coconut milk, curry leaves, and turmeric to replicate the flavors, or substitute with a ready-made curried lentil dish.

Curried Chickpea Brothy Pasta Recipe

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★★★★★

4.4 from 94 reviews

• Author: Noah
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Curried Chickpea Brothy Pasta is a comforting and flavorful dish combining tender chickpeas, saucy lentils infused with coconut, curry leaf, and turmeric, and perfectly cooked pasta. Enhanced with kale and served alongside warm flatbreads, it’s a hearty, wholesome meal ideal for utilizing leftovers creatively while packing in a delicious blend of spices and textures.

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Ingredients

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Main Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 tbsp tomato purée
• 400g can chickpeas, drained
• 750ml vegetable stock
• 700g leftover coconut, curry leaf & turmeric saucy lentils (see step 1)
• 150g small pasta (macaroni recommended)
• 150g kale
• Flatbreads, to serve

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Instructions

1. Prepare the base: Heat the olive oil in a deep saucepan over medium heat. Add the finely chopped onion with a pinch of salt and cook for 8-10 minutes until the onion is soft and starting to brown around the edges.
2. Add tomato purée: Stir in the tomato purée and continue cooking for another 3-5 minutes, letting it darken and caramelize to deepen the flavor of the sauce.
3. Add chickpeas and stock: Pour in the drained chickpeas, vegetable stock, and leftover coconut, curry leaf & turmeric saucy lentils. Stir everything together and bring the mixture to a gentle simmer. Let it bubble away for 6-8 minutes to meld the flavors.
4. Cook the pasta: Meanwhile, cook the small pasta according to package instructions until al dente. Drain it well once cooked.
5. Add kale to broth: Add the kale to the lentil and chickpea mixture and simmer for an additional 5 minutes, allowing the greens to soften while maintaining some texture.
6. Combine and serve: Stir the drained pasta into the brothy lentil mixture. Season with salt and pepper to taste. Serve hot accompanied by flatbreads for dipping and soaking up the flavorful broth.

Notes

• Use leftover saucy lentils to add rich flavor and reduce food waste.
• Small pasta shapes like macaroni work best to hold the broth of the dish.
• Kale adds a nutritious green element; spinach or chard can be substituted.
• Adjust seasoning at the end to suit your taste—consider adding more salt, pepper, or a squeeze of lemon for brightness.
• Serve with warm flatbreads or naan for a satisfying meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: curried chickpea pasta, brothy pasta, vegetarian lentil curry, leftover lentils recipe, kale pasta stew, Indian inspired pasta dish