Houmous with pasta and crunchy chickpeas
https://www.coop.co.uk/recipes/houmous-pasta-with-crunchy-chick-peas
Roasted chickpeas add lovely texture and flavour to this vibrant, spicy vegan dish
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 82g
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Ingredients
- 2 courgettes, sliced into 2-3mm rounds
- ½ tbsp Co-op olive oil
- 350g dried tagliatelle
- 200g tub Co-op reduced fat houmous
- Zest of ½ lemon
- 1 rosemary sprig, leaves picked and finely chopped
- 1 red chilli, deseeded and finely chopped
- For the crunchy chickpeas
- 400g can chickpeas, drained, rinsed and patted dry
- ½ tsp smoked paprika
- ½ tbsp Co-op olive oil
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Put the courgette on a baking tray, drizzle with the oil and season
- Put the chickpea ingredients on another tray, season, then toss well to coat
- Roast both for 20-25 mins, tossing halfway, until the courgette is tender and lightly golden and the chickpeas are golden and crunchy. Set aside
- Meanwhile, cook the tagliatelle according to the pack instructions
- Drain, reserving 100ml of the water
- Return the pasta to the pan, along with the houmous, roasted courgette, lemon zest, rosemary, most of the chilli and a good grinding of black pepper
- Add three-quarters of the reserved cooking liquid and mix well to combine
- Season to taste and add a little more pasta water, if needed, to reach a creamy consistency
- Divide the pasta between 4 shallow bowls and top with the remaining chilli and a handful of roasted chickpeas
