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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
