Organic chickpea & coriander pasta
| Recipe By: | Phillippa Cheifitz |
| Serves: | 3-4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 400 g penne pasta
- coriander, chopped, for serving
- 6 garlic cloves, finely chopped
- 4 Tbsp olive oil, to drizzle
- sea salt and freshly ground black pepper, to taste
- 2 x 400 g can chickpeas, drained and rinsed
- 6 tbls tomato, olive & capers pasta sauce
- 100 g plain greek style feta, crumbled
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cook the pasta according to the packet instructions. Drain, reserving the cooking water.
- Blend the coriander with the garlic, oil and a touch of seasoning. Turn into a large saucepan then heat with approximately 80ml (1⁄3 cup) of the reserved pasta water.
- Add the chickpeas and organic tomato-olive-and-caper sauce, and heat through.
- Roughly blend, using a hand-held blender, so that about half the chickpeas are puréed. Adjust the seasoning.
- Mix with the hot pasta, adding a little more of the reserved water if it needs loosening.
- Again, check seasoning then top with crumbled feta, a slick of olive oil and a sprinkling of coriander leaves. Serve immediately.
Cook’s tip: If you’re after a more substantial dish, add thin slices of seared free-range lean lamb steaks tossed in organic olive oil, a squirt of organic balsamic vinegar, sea salt and freshly ground black pepper.
Per serving: 3987.3kJ, 38.2g protein, 35.3g fat, 127.3g carbs
You could enjoy this recipe too
Buy the ingredients
Add to Cart