Red Lentil Pasta with Spicy Chickpeas

all of the good carbs

Red Lentil Pasta. Have you heard of it before? Recently being away on holiday with my coeliac mum, I incorporated this into dishes a lot. It’s gluten free, provides approx. 20g of protein per serving and is lower in carbohydrates than normal pasta. Plus it tastes just as good. Win Win!

Red lentils are full of fibre and 1 serving counts as 1 of your 5 a day, can you believe it? I used Napolina Red Lentil Pasta in this recipe. It’s cheap to buy and cooks quickly. It is versatile and can be flavoured as you wish. There are many brands that do their own versions of red lentil pasta so any will do!

Now enough of my love for lentil pasta, what else is in this dish? Spicy Chickpeas. Again adding more fibre and protein to the dish. Who even needs meat? The texture of them against the pasta really works, and the kick from the cayenne pepper works a treat. I love roasting the chickpeas as it gives them a little crunch.

Onto the sauce. I hold my hands up and admit I have been very lazy and used a shop bought one (if you’re doing the same, watch out for high salt and hidden nasties) I used Sainsbury’s Tomato and Herb pasta sauce but if you have the time to create your own go for it. I will get round to posting a recipe for a homemade sauce soon I promise! But working 5 days a week and needing dinner whizzed together quickly for a hungry Tom and I is the usual weekday scenario. Hence why I’m loving this recipe even more due to the fact its quick and easy to make.

Chuck ya chickpeas into roast whilst you’re showering or doing chores, and that’s multitasking at its finest. Thank me later.

Feeds 2 people
takes approx. 25 minutes in total.

Ingredients
1 can of chickpeas (drained and rinsed)
1 teaspoon of paprika
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon of garlic granules
200g of red lentil pasta (uncooked)
oil of choice (I used 1kcal coconut spray)
200g tomato pasta sauce of choice
basil leaves to garnish

Method
1. Preheat oven to 180°C/350°F.
2. On a baking tray scatter your chickpeas and add your paprika, ground cumin, cayenne pepper and garlic granules.
3. Drizzle with oil and shake your baking tray until the spices are evenly covering your chickpeas.
4. Place in oven for 20 minutes.
5. After 10 minutes, add your pasta to a hob of boiling water and let boil for approx. 6-8 minutes depending on how ‘al dente’ you wish for your pasta to be.
6. In a saucepan heat up your tomato pasta sauce for a few minutes before adding your pasta. Combine.
7. Next, stir in chickpeas.
8. Garnish with chopped basil and enjoy!

Share and tag your creations with me on Instagram @whatluceeats

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