Ingredients

  • 11 ounces fusilli pasta
  • 1 tablespoon olive oil
  • 3 shallots (peeled and chopped)
  • 2 cloves garlic (chopped)
  • 2 red bell peppers (deseeded and chopped)
  • 1 1/2 cups vegetable stock
  • 1 pinch paprika
  • 1 pinch cumin
  • 1 pound chickpeas (cooked and drained)
  • 2 teaspoons tomato paste
  • 1/2 cup spring onions (trimmed and sliced)
  • fresh basil leaves (to garnish)

Directions

  1. Cook the pasta according to the package directions. Drain.
  2. Meanwhile, heat the oil in a saucepan, add the shallots and garlic and sauté, stirring, for 2 mins. Add the peppers and cook, stirring, for 2-3 mins. Add the stock, bring to a boil then reduce the heat and simmer for 2 mins. Add the paprika, cumin, chickpeas and tomato paste and simmer for 3 mins. Season.
  3. Toss the pasta with the spring onions and sauce. Garnish with basil leaves.
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NutritionView more

550Calories
Sodium30%DV730mg
Fat9%DV6g
Protein37%DV19g
Carbs35%DV105g
Fiber36%DV9g

PER SERVING *

Calories550Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium730mg30%
Potassium840mg24%
Protein19g37%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate105g35%
Dietary Fiber9g36%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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