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Tomato and Courgette Chickpea Penne

Yields1 Serving
 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
1

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

3

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.

5

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.

7

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.

9

Once condensed, add the herbs and seasonings.

11

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

13

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

15

Mix in with the Chickpea Penne pasta and serve!

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Ingredients

 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

Directions

1

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

3

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.

5

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.

7

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.

9

Once condensed, add the herbs and seasonings.

11

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

13

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

15

Mix in with the Chickpea Penne pasta and serve!

Tomato and Courgette Chickpea Penne

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