CRISPY CHICK­PEA AND SEMI-DRIED TOMATO PASTA

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 10 MIN­UTES COOK 20 MIN­UTES

400g can chick­peas, rinsed, drained well (see notes)

270g jar semi-dried toma­toes in oil

375g dried large spi­ral pasta

1 red onion, cut into thin wedges

2 gar­lic cloves, thinly sliced

½ tea­spoon dried chilli flakes

½ cup fresh basil leaves

60g baby spinach

¼ cup shaved parme­san

1 Place chick­peas on a tray lined with pa­per towel. Pat dry. Drain toma­toes, re­serv­ing oil. 2 Cook pasta fol­low­ing packet direc­tions. Drain, re­serv­ing ¹⁄³ cup cook­ing liq­uid. 3 Mean­while, heat 1 ta­ble­spoon of the re­served oil in a large, deep fry­ing pan over medium heat. Add chick­peas. Cook, stir­ring oc­ca­sion­ally, for 8 to 10 min­utes or un­til golden and crunchy. 4 Add onion. Cook, stir­ring oc­ca­sion­ally, for 2 to 3 min­utes or un­til just be­gin­ning to soften. Add gar­lic, chilli, toma­toes and re­main­ing re­served oil. Cook for 1 minute or un­til fra­grant. Add pasta and re­served cook­ing liq­uid. Cook, toss­ing, for 2 to 3 min­utes or un­til heated through. Re­move from heat. Add basil and spinach. Toss to com­bine. Serve sprin­kled with parme­san. NUTRI­TION: (per serve) 2474kj; 7.3g fat; 2.1g sat fat; 24.5g pro­tein; 96.2g carbs; 16.4g fi­bre; 6mg chol; 686mg sodium.

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