Tomato and Courgette Chickpea Penne
Add the Chickpea Penne pasta to a large pan of boiling water and cook for 4-5 minutes.
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Cooking tools:
- Spiralizer
- Peeler
- Pot
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Stove
- Mixing bowl
- Serving bowl
Ingredients
- 1 x 250g (8.82oz) Chickpea Penne Pasta
- 1 tbsp coconut oil
- 1 tbsp extra virgin olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tbsp tomato puree
- 8 large tomatoes, roughly chopped
- 125 ml homemade vegetable stock
- 2 large courgettes, spiralised
- 2 bay leaves, parsley sprigs
- 1 large carrot, grated
- 1/2 tbsp mixed spices or nutmeg
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