Chickpea Bell Pepper Pasta
Servings: 3 people
Equipment
- Blender/Food Processor
- Skillet
Ingredients
- 170 g pasta of choice
- 2 tsp olive oil
- 1/2 yellow or white onion chopped
- 4 cloves garlic minced
- 1/8 tsp smoked paprika
- 1/8 tsp ground black pepper
- 1/8 tsp dried oregano
- 1 tbsp tomato paste
- 1 roasted red bell pepper finely chopped
- freshly-squeezed lemon juice for serving
- 1.5 cups cooked chickpeas
- Juice of half a lemon or more if you like it tangy
- fresh basil
Instructions
- To roast bell peppers, preheat oven to 220 degrees, place slightly oiled bell peppers in the oven on a baking tray for 15 minutes on each side
- Cook the pasta in water as instructed on the package.
- Blend the bell pepper and chickpea in a food processor. Keep it as smooth or crumbly as you like. Set aside.
- Heat oil in a skillet.
- Fry the onion and garlic.
- Add salt, paprika, black pepper and oregano. Mix well.
- Add the chickpea and bell pepper mixture, tomato paste and mix well.
- Cook on a high flame for a minute or 2.
- Add the cooked pasta into the sauce.
- Sprinkle some basil leaves if you like!
