Tomato and Courgette Chickpea Penne


June 25, 2016

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Add the Chickpea Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.

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

Increase the heat and add the tomatoes, puree and vegetable stock. Bring to the boil. Cover with a lid and reduce to a gentle simmer for approx 1.5 hours until rich and thickened, stirring occasionally. Ten minutes later, add some of the herbs and seasonings.

Spiralise or peel the courgettes into strips or strands. Into a pan, add a little water and bring to a simmer. Add the courgette and allow the courgetti to wilt slightly.

Stir the parsley and bay leaves into the tomato sauce. Add a drizzle of extra virgin olive oil.

Stir the courgetti strands into the sauce. Mix in with the Chickpea Penne pasta. 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


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