Spiced chickpea and spinach pasta

Recipes / Vegetarian

Sweet roasted pumpkin and cumin add flavour to this budget-friendly vegetarian meal.

Recipe «Spiced chickpea and spinach pasta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 700g butternut pumpkin, peeled, cut into 2cm pieces, Olive oil cooking spray, 375g dried penne, 2 tbsp extra virgin olive oil, 1 brown onion, halved, cut into thin wedges , 2 garlic cloves, crushed, 2 tsp ground cumin, 2 tsp sweet paprika , 2 x 400g cans chickpeas, drained, rinsed, 1/2 cup Massel vegetable liquid stock, 100g baby spinach, 2 tbsp fresh flat-leaf parsley leaves, chopped, Parmesan, or vegetarian hard cheese, shaved, to serve.

Ingredients:

  • 700g butternut pumpkin, peeled, cut into 2cm pieces 
  • Olive oil cooking spray 
  • 375g dried penne 
  • 2 tbsp extra virgin olive oil 
  • 1 brown onion, halved, cut into thin wedges 
  • 2 garlic cloves, crushed 
  • 2 tsp ground cumin 
  • 2 tsp sweet paprika 
  • 2 x 400g cans chickpeas, drained, rinsed 
  • 1/2 cup Massel vegetable liquid stock 
  • 100g baby spinach 
  • 2 tbsp fresh flat-leaf parsley leaves, chopped 
  • Parmesan, or vegetarian hard cheese, shaved, to serve 

Instructions

  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Arrange pumpkin on baking tray. Spray with oil. Roast for 20 minutes or until golden and tender.
  2. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Cover.
  3. Heat oil in a large, deep frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring, for 1 minute or until fragrant. Add chickpeas and pumpkin. Cook, tossing, for 2 minutes. Using the back of a wooden spoon, lightly crush 1/4 of the chickpeas.
  4. Add stock and spinach to pan. Season with salt and pepper. Cook, tossing, for 3 to 4 minutes or until spinach just wilts. Add pasta and parsley. Toss until heated through. Divide pasta among serving bowls. Top with parmesan. Serve.