Heart Foundation approved recipe
Ingredients
1 Tbsp | Olive oil |
1 | Red onion |
1 tsp | Curry powder |
800 g | Chopped tomatoes (Main) |
½ cup | Pasta shapes |
400 g | Chickpeas |
1 cup | Water |
¼ tsp | Chilli powder |
2 | Carrots |
¼ cup | Fresh parsley |
1 to taste | Ground black pepper |
Advertisement
Advertise with NZME.Directions
- Heat oil in a large saucepan, add finely sliced onion and cook over a medium heat for 10 minutes to soften. Add curry powder and cook for 1 minute more.
- Add 2 x 400g canned tomatoes and juice, pasta shapes and water and bring to the boil, then turn down the heat and simmer for 10 minutes to cook the pasta.
- Add drained chickpeas, peeled and grated carrot, chilli powder and fresh chopped parsley and simmer for 5 minutes to heat through. Season with pepper, to taste.