Spicy chickpea, bean and spinach pasta

A mildly spiced dish that’s ready in minutes!

Less than 30 minutes

Serves 3-4                                 

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Ingredients:

  • Olive oil, for frying 
  • 5cm knob fresh ginger, grated 
  • Juice (60ml) and grated peel of 1 lemon 
  • 1½ cans (600ml) coconut milk 
  • ½ sachet (50g) yellow curry paste 
  • 1 batch (500ml) chickpea and butter bean sauté
  • 2 cups (about 150g) spinach, shredded 
  • Salt and milled pepper 
  • 350g cooked wholewheat tagliatelle 

 

Method

  1. Heat a glug of oil in a pan over medium heat.  
  2. Add ginger, lemon juice and peel, coconut milk and curry paste.  
  3. Simmer for 10-12 minutes until coconut milk has reduced to a sauce.  
  4. Add chickpea and butter bean sauté and cook for a few minutes.  
  5. Toss in spinach and cook for 8-10 minutes. Season. 
  6. Spoon spicy sauce over cooked wholewheat tagliatelle. 

 

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