If ever there was a time that called for carbs and comfort food its a sunday night and my oh my do I have a cure for that hankering.
Whether you have spent the weekend partying hards, carrying out life errands, basking in the sunshine or moving house, pasta is something that can sooth over all ails and make the world feel that bit more cozy. It has magical powers at healing for any wound that needs bandaging, at least I think it does.
A few weeks ago I posted a photo on Instagram of my new favourite variety of pasta. Made entirely of chickpea flour and water, it is the best gluten free sort I have found yet and has been a staple in the fridge, for speedy suppers ever since. Its a bonus that not only does it have a better taste and texture then most of its gluten free competitors, but it is also higher in protein than most other pastas too.
Its my top happy tummy, easy to digest, high protein pasta. Healthy as a chickpea salad…. yep you heard right!
Sunday Night Roasted Tomato and Chickpea Pasta
If you can’t find fresh chickpea pasta, you can just as easily make this with another gluten free alternative. Other favourites are black bean spaghetti or brown rice penne. If you can’t find them at local health food shops have a look online. See the links above.
- 1 clove garlic, crushed
- 2 tbs extra virgin olive oil
- a handful halved cherry tomatoes
- 1/2 red onion, cut in slithers
- 1 tbs tomato puree
- 1 tbs capers, finely chopped
- a handful of kale leaves, chopped
- 2 tbs parsley, chopped
- a handful of sprouted lentils, optional
- 200g fresh chickpea pasta, or another fresh alternative
- 100g crumbled feta cheese, optional
- sea salt and freshly ground black pepper
Preheat the oven to 200C/gas mark 6
Put a large handful of of assorted of small cherry tomatoes into a roasting tin with the crushed clove of garlic and 2 tbsp olive oil. Peel and slice half a red onion and add it to the tomatoes with a seasoning of salt and black pepper.
Place the tray of tomatoes in the oven to roast for 25-30 minutes, or until the tomatoes are soft and the skins lightly browned.
Bring the a pan of water to the boil and add the pasta. Cook it for 3 minutes and then add the kale and continue to boil for a further half minute. save half a cup of the cooking water and then drain the pasta in a colander.
Once the pasta is drained, add it back to the pan, over a low/ medium heat. Mix through the tomato puree, capers and the roasted tomatoes with all their juices. Add a little of the pasta water, if you need it and toss to combine. Roughly chop the parsley and stir through.
Serve in bowls and finish with the sprouted lentils and a drizzle of olive oil. For those with a hankering for cheese, feta is also a great addition to the finished dish.