Harissa tomato pasta with chickpeas
A thick, spiced tomato sauce with chickpeas, harissa and cumin, and spinach wilted in at the end. Mostly tins and cupboard staples, with a decent kick.
- Time
- 30 min
- Serves
- 2
- Kind
- Pasta
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: harissa paste.
Method
- Put a large pan of salted water on to boil. Peel and finely chop the onion, crush the garlic, drain and rinse the chickpeas, and roughly chop the coriander.
- Warm the olive oil in a large deep frying pan over a medium heat. Cook the onion with a pinch of salt for 8 minutes until soft, then stir in the garlic, cumin and harissa for 1 minute.
- Add the chopped tomatoes and chickpeas, then rinse out the tin with 100 ml of water and add that too. Simmer for 12 minutes, crushing a few chickpeas with the back of a spoon, until thick.
- Cook the gluten-free pasta in the boiling water for the time on the packet. Keep a mug of the cooking water, then drain.
- Stir the spinach into the sauce until it wilts, about 1 minute.
- Add the pasta and a splash of cooking water and toss for 1 minute. Check the seasoning and add salt and black pepper.
- Top with the coriander and serve.
Tip Brands of harissa differ a lot in heat. Taste yours first and stir in less if it is a fierce one; you can add more at the end.
Per portion
| Energy | 736 kcal |
| Protein | 21 g |
| Carbohydrate | 113 g |
| of which sugars | 15 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Fibre | 14 g |
| Salt | 1 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gluten-free pasta200 g
- chickpeas1 tin
- chopped tomatoes1 tin
- harissa paste2 tbsp
- onion1
- garlic2 cloves
- cumin1 tsp
- olive oil2 tbsp
- coriander½ bunch
- spinach100 g
