Tomato and Courgette Chickpea Penne


June 25, 2016

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Add the Chickpea Penne pasta to a large pan of boiling water and cook for 4-5 minutes.

Once cooked, drain and flash under cold water for a few seconds to stop the cooking. Toss in a little olive oil to taste and set aside.

Heat 1 tablespoon of coconut oil in a pan and fry the onion on a low heat until softened, not browned, then add the garlic in the pan.

Increase the heat and add the tomatoes, puree and vegetable stock and bring to the boil. Cover the pan with a lid and reduce to a gentle simmer for approx 1.5 hours until rich and thickened, stirring occasionally.

Once condensed, add the herbs and seasonings.

Spiralise or peel the courgettes into strips or strands and add to a pan of boiling water to allow the courgetti to wilt slightly.

Stir the bay leaves, courgetti and carrot into the tomato sauce and add a drizzle of extra virgin olive oil.

Mix in with the Chickpea Penne pasta and serve!


1 x 250g (8.82oz) Chickpea Penne Pasta

1 tbsp coconut oil

1 tbsp extra virgin olive oil

1 large onion, diced

2 garlic cloves, minced

1 tbsp tomato puree

8 large tomatoes, roughly chopped

125 ml homemade vegetable stock

2 large courgettes, spiralised

2 bay leaves, parsley sprigs

1 large carrot, grated

1/2 tbsp mixed spices or nutmeg


2 Reviews

Anna Jones

September 18, 2018

Hi Joan, We accidentally forgot that step in the original recipe but it has been updated! Thanks for pointing it out 🙂


September 2, 2018

At one point is the grated carrot added? Does it go in the sauce or is it sauteed?

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