• Mechelle

Creamy Chickpea & Tomato Spaghetti

I love most things coconut! Water, jelly, oil, tart, milk – you name it. While browsing through the grocery aisle for something new, I spotted a sauce that combined two things I’m a fan of – Indian cuisine and coconut. So, of course, I totally had to buy it! Upon opening the jar, you get a pleasant aroma of coconut and cardamom, ginger and garlic, which are spices commonly found in traditional Indian cooking. This aromatic combination had given me the idea to make a creative and quick meatless dish in less than 40 minutes, using the whole wheat pasta I had cooked the night before. This pasta-based dish has a rich flavor which was further highlighted by the addition of cumin powder. This dish is a delicious Meatless Monday option for you or your family can also be used for meal prep.


Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes


Ingredients


½ bottle Sharwood’s Korma Cooking Sauce (coconut, cream, tomatoes and coriander)

3 large Garlic cloves (minced)

2 tsp. Cumin (powdered)

7 oz Hunt’s Diced Tomatoes (naturally steam peeled with Basil, Garlic, and Oregano)

1 ½ cup of Precooked Pasta (I used whole wheat spaghetti)

¼ cup Chickpeas (canned, drained)

½ tsp. Red Pepper flakes

4 tbsp. Olive oil

Sea Salt to taste



Prep

Mince the garlic and open any cans or containers as needed. Drain and pat dry the chickpeas.


Directions

Place olive oil into a small nonstick saucepan on medium heat for 5 minutes. Add chickpeas, garlic and a pinch of sea salt, and let cook on low heat for 6 minutes, stirring occasionally. Add cumin and stir to provide even distribution. Add tomatoes, stir and let cook for 5 minutes. Add Korma cooking sauce, red pepper flakes and stir. Let simmer covered for 7 minutes. Add cooked pasta and use tongs to evenly mix into the sauce. Cover and let cook for 12 minutes, stirring occasionally. Remove from heat and serve with a garnish of fresh basil.

Servings: 1


Tips

  • For a thicker sauce, blend the chickpeas and add it to the korma cooking sauce.

  • Cooking time varies based on the type of pasta used – smaller or thinner pastas take less time.

  • Minced Rosemary can also be used as a garnish.

  • Dish can be served with grilled or toasted bread.

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