Spiced Lemon-Garlic Chickpea & Spinach Masala Pasta
A light Indian-style pasta tossed with a quick chickpea-spinach masala, lemon zest and toasted spices for bright, satisfying lunch flavour.
- 160 g dried pasta
- 200 g tinned chickpeas (drained)
- 100 g spinach
- 100 g onion
- 1½ cloves garlic
- 8 g fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp chilli flakes
- 1 pc lemon
- ½ pc vegetable stock cube
- 150 g tinned chopped tomatoes
- 2 tbsp olive oil
- 10 g fresh coriander
- 60 g natural yogurt
- ½ tsp salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large pan of salted water to the boil and cook the pasta according to pack instructions until al dente. Reserve 100 ml cooking water, then drain.
- Step 2
While the pasta cooks, dice the onion. Finely chop the garlic and ginger. Heat the olive oil in a medium saucepan over medium heat. Add onion with a pinch of salt and cook 6-8 minutes until soft.
- Step 3
Stir in garlic and ginger for 30 seconds, then add cumin, coriander, turmeric and chilli flakes. Cook 30 seconds until fragrant.
- Step 4
Add chopped tomatoes and the vegetable stock cube with 100 ml water. Simmer 5 minutes until slightly thickened. Add chickpeas and simmer 3-4 minutes to warm through and lightly reduce.
- Step 5
Add spinach and cook 1-2 minutes until just wilted. Stir in the reserved pasta cooking water, then toss in the drained pasta until glossy and evenly coated.
- Step 6
Turn off the heat. Stir in lemon zest and the lemon juice to taste. Season with black pepper.
- Step 7
Serve with a swirl of yogurt and scatter over chopped fresh coriander.
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