Curried chickpea brothy pasta - Good Food Middle East

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