CHICKPEA & BROC PASTA

Ingredients

• 150 g Chickpeas, canned, drained, rinsed, MRSJP
• 120 g Pasta, whole wheat, dry, MRSJP
• 90 g Tomato, chopped
• 30 g Onion, peeled and chopped
• 120 g Red bell peppers, diced
• 90 g Broccoli, raw, cut into florets
• 4 g Coriander leaves, fresh, chopped
• 1 tsp Garam Masala
• 1/2 tsp Sweet red paprika powder

Method

1. Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel. Place chickpeas in a mixing bowl, add some paprika, sea salt, and black pepper. Mix until the chickpeas are evenly coated.
3. Spread the chickpeas across the baking sheet. Bake for 10 minutes, tossing halfway through.
4. Cook the pasta until tender, for about 10 minutes or be guided by the packets instructions.
5. Steam the broccoli for a few minutes, either over the pasta or on a seperate steamer. Be careful not to over steam or it will go mushy.
6. Whilst you are baking the chickpeas and cooking the pasta in a seperate saucepan or pan add the diced tomato, onion, and pepper and gently simmer with water and spices. Stir and let it simmer for 5 minutes, then add some fresh coriander to the saucepan and cook for another 2 minutes. Turn off and let it rest on the side.
7. Once it is all done, strain the pasta and broccoli and add it all together.
8. Serve and enjoy with a lovely slice of lemon.