Thursday, 18 April 2013

SLOW-COOKED SPICY PASTA WITH CABBAGE AND CHICKPEAS

I don't mind the fact that whole wheat pasta takes longer to cook than regular white pasta. What it usually means is that I can make one-pot meals such as this one, leaving it to simmer and do its own thing while I get on with something else for a while. Perfect for days when I get back from work and I'm not immediately hungry but know I'll want something good later on.

Ingredients
(serves 2)
- 2 cups water
- 1 cup whole wheat pasta
- 3 cups fresh cabbage (roughly chopped)
- 1/2 cup cooked chickpeas
- 1 tomato (roughly chopped)
- 1 carrot (diced)
- 1/4 cup chopped celery 
- I vegetabe stock cube
- 1-2 tsp chilli powder
- 1 tsp dried thyme
- 1 tbsp organic palm oil
- Salt to taste

Chuck all the ingredients into a cooking pot. Turn the heat alllll the way down. Go chill out or something and leave it to cook for about 40-45 mins (maybe check it half way through to make sure things are still going swimmingly and the water hasn't dried out).

Not surprisingly, the pasta and veg soak up all the heady spices, the chickpeas thicken the sauce slightly and you're left with a glistening, warming plate of pasta.

5 comments:

  1. Ok, now this is making me super hungry lol

    ReplyDelete
  2. Just made this today, very filling and easy to make, good meat-free dinner.

    ReplyDelete
  3. Not quite as slow as I thought when I first saw the title; I thought it was a crockpot recipe. It will probably work for one just as well. Thanks for the idea.

    ReplyDelete

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