Curried Chickpea and Lentil Brothy Pasta
A comforting, one-pot style meal that transforms leftover lentils into a rich, aromatic brothy pasta. Packed with protein-rich chickpeas and vibrant kale, it's a nourishing dinner that's ready in under 30 minutes.
Servings4 Portions
Prep Time10 Mins
Cook Time20 Mins
Difficulty
Easy
Ingredients
4
- leftover coconut, curry leaf & turmeric saucy lentils700 g
- can chickpeas, drained400 g
- small pasta150 g
- kale150 g
- vegetable stock750 ml
- small onion, finely chopped1
- Tomato puree3 tbsp
- olive oil1 tbsp
- flatbreads1 pack
Step-by-Step Instructions
01
Heat the olive oil in a deep saucepan over medium heat. Add the finely chopped onion and a pinch of salt, then sauté for 8–10 minutes until the onion is soft and translucent.
02
Stir in the tomato puree and cook for another 3–5 minutes. Stir frequently until the paste darkens and begins to caramelize, which creates a deep, savory flavor base.
03
Add the drained chickpeas, vegetable stock, and leftover saucy lentils to the pan. Bring the mixture to a gentle simmer and let it bubble away for 6–8 minutes to allow the flavors to meld.
04
While the broth simmers, cook the small pasta in a separate pot of boiling salted water according to the package instructions. Drain well once al dente.
05
Add the kale to the simmering lentil mixture and cook for about 5 minutes until the leaves are tender. Stir in the cooked pasta, season with salt and pepper to taste, and serve hot with flatbreads for dipping.
Chef's Tips
If you don't have leftover lentils, you can use a 400g tin of green lentils; simply add a teaspoon of curry powder and a splash of coconut milk to the broth. For extra heat, add a pinch of red chili flakes when sautéing the onions.
