Quick pasta recipe |

spiced chickpeas with tomatoes & mixed peppers

a super-quick twist on tapas that’ll take your tastebuds off to sunny spain ⏱☀️🍽

Prep | 5 mins

Cook | 10 mins

Serves | 4


1tbsp olive oil

1tbsp harissa spice

1x 400g tin of chickpeas in water

1/2 brown onion, thin-sliced

1 yellow pepper, thin-sliced

1 red pepper, thin-sliced

2 large salad tomatoes

Handful of basil, leaves only

300g penne

30g vegan chease, grated


In a large pan over medium heat, chuck in everything but the basil. Squish the tomatoes with the back of a wooden spoon to release the juice, stir well and simmer with the lid on for 10 mins. Meanwhile cook the pasta, drain then toss in the sauce. Turn off the heat and stir through the basil until wilted. Season to taste, grate over with chease and serve with big hunks of sourdough

Published by misterrands


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