Curried chickpea brothy pasta - Good Food Middle East
Sauté onions till golden, add tomato purée for depth, then simmer with chickpeas and stock for a comforting soup in just 15 minutes.
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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
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