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Spicy chickpea and sweet potato pasta

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Author: Helen Kingscott, Posted: Wednesday, 28th August 2024, 09:00

A great recipe for a simple midweek meal. Double up the ingredients and enjoy the leftovers for your lunch!

Ingredients:

Serves 4-6

650g sweet potatoes
1 large onion
2 garlic cloves, or use lazy garlic
Pinch of chilli flakes
2 tbsp olive oil
400g can chickpeas
300g wholewheat penne
100g cavolo nero, leaves torn from the stalks then finely sliced
Juice of 1 lemon

Method:
1 Grate the sweet potatoes.

2 Put the oil in a large frying pan on a medium heat, then add the sliced onion and garlic. Sauté for 10 minutes until softened.

3 Add the sweet potato and chilli flakes and sauté for 20 minutes.

4 Tip in the chickpeas, including the liquid, and bring to the boil. Reduce the heat, cover the pan and simmer for 25 minutes.

5 Meanwhile, cook the penne according to the packet instructions.

6 Add a ladle or two of the pasta water to the sweet potato mixture. Place half of the mixture into a blender and blitz until smooth, then return to the pan.

7 Add the cavolo nero and simmer for a few minutes until wilted.

8 Drain the pasta and tip into the mixture. Stir well, then add the lemon juice and season to taste. Add a bit more water to loosen the sauce if it seems too thick.

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Spicy chickpea and sweet potato pasta

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