Sun-Dried Tomato Chickpea Pasta
This recipe is a twist on the popular sun-dried tomato pasta, featuring chickpeas and roasted broccoli. The dish is made by roasting purple sprouting broccoli, then sautéing shallots, garlic, and tomato paste before adding chickpeas. A sauce is made by blending sun-dried tomatoes, nutritional yeast, stock, lemon juice, salt, and pepper, which is then mixed into the chickpea mixture and simmered until thick. The roasted broccoli is then added on top before serving. This flavourful and hearty dish can be enjoyed with a side of bread for a satisfying meal.
40 minutes
Cook time
Ingredients
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Ingredients:
- 1 tin of chickpeas
- 1 shallot
- 4 cloves of garlic
- 1 tbsp tomato paste
- 5 sun dried tomatoes
- 200-300ml vegetable stock
- 0.5 a lemon, juiced
- 1-2 tbsp nutritional yeast or Parmesan
- Salt
- Pepper
- Olive oil
- Purple sprouting broccoli