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Houmous with pasta and crunchy chickpeas

Houmous with pasta and crunchy chickpeas


Roasted chickpeas add lovely texture and flavour to this vibrant, spicy vegan dish

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    2249kj 534kcal
  • Fat
    Med 17%
  • Saturates
    Low 8%
  • Sugar
    Low 5%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 82g


  • 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


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the courgette on a baking tray, drizzle with the oil and season
  3. Put the chickpea ingredients on another tray, season, then toss well to coat
  4. 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
  5. Meanwhile, cook the tagliatelle according to the pack instructions
  6. Drain, reserving 100ml of the water
  7. 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
  8. Add three-quarters of the reserved cooking liquid and mix well to combine
  9. Season to taste and add a little more pasta water, if needed, to reach a creamy consistency
  10. Divide the pasta between 4 shallow bowls and top with the remaining chilli and a handful of roasted chickpeas