Curried Chickpea Brothy Pasta Recipe

Introduction

This curried chickpea brothy pasta is a comforting, flavorful dish that combines hearty lentils, tender chickpeas, and tender pasta in a spiced broth. It’s perfect for using up leftovers while creating a nutritious and satisfying meal.

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

1. Step 1: 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 until the edges start to soften.
2. Step 2: Stir in the tomato purée and cook for another 3–5 minutes until it darkens and caramelises.
3. Step 3: Add the drained chickpeas, vegetable stock, and the leftover coconut, curry leaf & turmeric saucy lentils to the pan. Bring the mixture to a gentle simmer and let it bubble away for 6–8 minutes.
4. Step 4: While the broth simmers, cook the pasta according to the package instructions. Drain well once cooked.
5. Step 5: Add the kale to the lentil mixture and cook for a further 5 minutes until the kale wilts and softens.
6. Step 6: Stir in the cooked pasta, season to taste, and serve with warm flatbreads for dipping.

Tips & Variations

• For extra flavor, toast the pasta briefly in a dry pan before boiling.
• Swap kale for spinach or Swiss chard if preferred.
• If you don’t have leftover lentils, make a quick curry sauce with coconut milk, curry leaves, and turmeric to mimic the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or stock to loosen the broth if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, small shapes like penne, shells, or ditalini work well in this dish and hold the broth nicely.

Is this dish suitable for vegans?

Absolutely! All ingredients are plant-based, making it a great option for vegan and vegetarian diets.

Curried Chickpea Brothy Pasta Recipe

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★★★★★

4.8 from 75 reviews

• Author: Jake
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful curried chickpea brothy pasta that combines tender chickpeas, vibrant kale, and small pasta shapes in a spiced lentil and tomato base. Perfect for using up leftover coconut, curry leaf, and turmeric saucy lentils, this dish is both hearty and healthy, served best with flatbreads for dipping.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the base: Heat the olive oil in a deep saucepan over medium heat. Add the finely chopped onion with a pinch of salt, cooking for 8-10 minutes until it softens and edges begin to brown.
2. Caramelize tomato purée: Stir in the tomato purée and cook for an additional 3-5 minutes until it darkens and caramelizes, adding depth of flavor.
3. Add chickpeas and liquids: Add the drained chickpeas, vegetable stock, and leftover coconut, curry leaf & turmeric saucy lentils to the saucepan. Bring the mixture to a gentle simmer and let it cook for 6-8 minutes, allowing flavors to meld.
4. Cook pasta: While the lentil mixture simmers, cook the pasta according to the package instructions until al dente, then drain well.
5. Add kale and finish cooking: Stir the chopped kale into the lentil and chickpea mixture, cooking for another 5 minutes until the kale wilts and softens.
6. Combine and season: Add the cooked pasta to the saucepan, stirring thoroughly to combine all ingredients. Taste and season with salt and pepper as desired.
7. Serve: Serve the curried chickpea brothy pasta hot, accompanied by flatbreads for dipping and soaking up the flavorful broth.

Notes

• You can substitute macaroni with other small pasta shapes like ditalini or small shells.
• If you do not have leftover saucy lentils, you can prepare a quick lentil curry base with coconut milk, curry leaves, and turmeric.
• To make this dish vegan and gluten free, use gluten-free pasta and ensure flatbreads are also gluten-free or omit them.
• Adjust the seasoning at the end to suit your taste preference, adding more salt or spices if desired.
• Leftover pasta brothy curry can be refrigerated and reheated gently on the stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: curried chickpea pasta, lentil curry pasta, kale pasta, vegetarian curry, easy one-pot meal, leftover lentil recipe