Prep 15 mins
Cook 12 mins
In answer to a question in the threads. Something different for Pasta. This is a good Middle Eastern throw on pasta. I think it came from a Women Weekly book.
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 2 medium onions, chopped finely
- 1 cinnamon stick
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 (310 g) can chickpeas, rinsed and drained
- 250 g cherry tomatoes
- 50 g dried currants
- 1⁄3 cup olive oil, extra
- 500 g penne pasta
- 59 g pine nuts, toasted
- 1⁄4 cup fresh basil leaf, shredded
- Heat oil in pan, add garlic and onions, cook stirring until onions are soft.
- Add spices, cook stirring until fragrant.
- Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through.
- Add pasta to large pan boiling water, boil, uncovered until just tender, drain.
- Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.
I liked this recipe for pasta. It was different from the usual tomato based pasta sauce. I also made mine without the currants and with less pasta (only 400g). I also added 1/2 tsp of chilli powder to spice it up a bit. But I think next time I would probably leave that out as it was a bit too spicy. I was also surprised not to see any salt in the recipe. I cooked it without any salt but we had to add it at the table - it needed the salt to bring out its flavours. I loved the roasted pine nuts!!! Will cook it again.
Very exotic-tasting pasta! Made this as directed, with one small exception. I put in half the amount of currants called for, and ended up picking them out, because I didn't care for the taste in this dish. However, the spice mix, and addition of chickpeas, basil, and pine nuts was perfect. I liked this a lot, and will be making it again, sans currants! Delicious!