Curried Chickpea Brothy Pasta Recipe

Introduction

This Curried Chickpea Brothy Pasta is a comforting and flavorful one-pot meal that combines tender pasta with a spiced lentil and chickpea broth. It’s perfect for using up leftover saucy lentils, making dinner both easy and delicious.

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 (such as macaroni)
• 150g kale
• Flatbreads, to serve

Instructions

1. Step 1: 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, stirring occasionally, until the edges begin to soften.
2. Step 2: Stir in the tomato purée and cook for another 3–5 minutes until it darkens and caramelises slightly.
3. Step 3: Add the drained chickpeas, vegetable stock, and the leftover coconut, curry leaf & turmeric saucy lentils to the pan. Bring the mixture to a gentle simmer and let it cook for 6–8 minutes.
4. Step 4: While the broth is simmering, 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 the kale is tender.
6. Step 6: Stir the drained pasta into the broth and kale mixture. Season to taste with salt and pepper.
7. Step 7: Serve the brothy pasta hot with flatbreads on the side for dipping.

Tips & Variations

• If you don’t have leftover saucy lentils, you can use any cooked spiced lentils or make a quick curry base with turmeric, curry leaves, and coconut milk.
• Try swapping kale for spinach or collard greens depending on what you have on hand.
• Use gluten-free pasta to make this dish gluten-free.
• Add a squeeze of lemon or a dollop of yogurt before serving for extra freshness.

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 vegetable stock if the broth has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is already vegan as it uses vegetable stock and no animal products.

What can I substitute for the leftover lentils?

If you don’t have leftover lentils, you can substitute with cooked lentils spiced with turmeric, curry leaves, and coconut milk for similar flavor, or use your favorite curry sauce.

Curried Chickpea Brothy Pasta Recipe

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★★★★★

4.7 from 89 reviews

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

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Description

A hearty and flavorful Curried Chickpea Brothy Pasta combining aromatic coconut, curry leaf, and turmeric spiced lentils with tender chickpeas, kale, and pasta in a nourishing vegetable broth. Perfect for using up leftover saucy lentils, this dish is comforting, wholesome, and pairs beautifully with flatbreads for dipping.

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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 (we used macaroni)
• 150g kale
• Flatbreads, to serve

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Instructions

1. Prepare the onion 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, stirring occasionally until the onions are softened around the edges and fragrant.
2. Add tomato purée: Stir in the tomato purée and continue cooking for 3-5 minutes until the purée darkens in color and becomes caramelized, enhancing its sweetness and depth of flavor.
3. Simmer with chickpeas and lentils: Add the drained chickpeas, vegetable stock, and the 700g leftover coconut, curry leaf & turmeric saucy lentils into the saucepan. Bring the mixture to a gentle simmer and let it cook, uncovered, for 6-8 minutes to blend the flavors well.
4. Cook the pasta: While the lentil mixture simmers, cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta well and set aside.
5. Add kale and combine: Stir the kale into the simmering lentil mixture and cook for a further 5 minutes until the kale is tender but still vibrant green.
6. Combine pasta and season: Add the drained pasta to the lentil and kale mixture. Stir thoroughly to combine all components evenly. Season to taste with salt and pepper or additional spices if desired.
7. Serve: Spoon the brothy pasta into bowls and serve alongside warm flatbreads for dipping into the flavorful broth.

Notes

• You can substitute any small shaped pasta such as ditalini or small shells if macaroni is not available.
• Leftover coconut, curry leaf & turmeric saucy lentils can be replaced by any curried lentil dish if necessary.
• Make sure not to overcook the kale to retain its vibrant color and nutrients.
• Season the dish at the end to adjust saltiness according to the salt content in the vegetable stock and lentils.
• Flatbreads can be grilled or warmed before serving for added texture and aroma.

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

Keywords: curried chickpea pasta, lentil curry pasta, vegetarian pasta, brothy pasta, curry leaf lentils, turmeric lentils, kale pasta, leftover lentil recipe, flatbread accompaniment