Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Chickpea pasta with cavolo nero
Speedy chickpea pasta that even the kids will love, courtesy of food blogger Milly Cundall
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Ready in 55 minutes
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Cooking time 50 minutes
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Prep time 5 minutes
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Serves 2 adults and 2 children
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 tsp paprika
- 400g tin chopped tomatoes
- 2 x 380g tins chickpeas
- 1 bay leaf
- 240g conchiglie pasta
- 70g cavolo nero, chopped
- 44g parmesan, freshly grated
Method
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1
Heat the olive oil in a big, heavy-bottomed pan. Add the onion, garlic and paprika and cook on a lowish heat until reduced to a soft gooey heap that's just starting to brown. Add the tomatoes and stir in. Bring to the boil, then turn down to a simmer and reduce for 5 minutes.
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2
Add the chickpeas and their liquid, a bay leaf and seasoning to the tomato mix. Stir well, bring to the boil, then leave to barely simmer for 30-40 minutes, stirring occasionally to prevent it sticking to the pan.
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3
Meanwhile, cook the pasta according to the instructions on the packet.
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4
Gently mash most of the chickpeas in the pan to make a nice thick sauce, keeping some whole. Add the cavolo nero and keep over a gentle heat for 5 minutes. Serve the sauce with the pasta and finish with grated parmesan.
