Chickpea Pasta with Lentils and Leftover Veggies
This dish packs a nutritional punch. Chickpea pasta contains twice the amount of protein and twice the amount of fibre as regular pasta - this delicious dish will keep you feeling fuller for longer and promote good gut health. If you suffer from low iron or iron deficiency anaemia, this recipe also contains over 5g Iron per serve - helping to boost your daily iron intake.
Serves 4
Ingredients:
4 cups chopped leftover veggies (whatever is left in the fridge eg. tomato, capsicum, zucchini, onion, garlic, carrot…)
Extra virgin olive oil
2 cups San Remo chickpea pasta
1 tablespoon tomato paste
1 tin lentils
Method:
Chop up the leftover veggies in even sizes
Lay out veggies on a baking tray with a drizzle of extra virgin olive oil. Roast in the oven for 15-20 minutes at 180 degrees
Whilst veggies are in the oven, cook the chickpea pasta as per packet instructions
Once pasta is cooked, drain and mix in 1 tablespoon tomato paste, lentils and roasted vegetables
Enjoy as is or serve with fresh herbs or Parmesan cheese