ORGANIC CHICKPEA & CORIANDER PASTA

Ingredients

• 400 g penne pasta

• coriander, chopped, for serving

• 4 garlic cloves, finely chopped

• 4 Tbsp olive oil, to drizzle

• sea salt and freshly ground black pepper, to taste

• 2 x 400 g can chickpeas, drained and rinsed

• 6 tbls tomato, olive & capers pasta sauce

• 100 g plain greek style feta, crumbled

Cooking Instructions

1. Cook the pasta according to the packet instructions. Drain, reserving the cooking water.

2. Blend the coriander with the garlic, oil and a touch of seasoning. Turn into a large saucepan then heat with approximately 80ml (1⁄3 cup) of the reserved pasta water.

3. Add the chickpeas and organic tomato-olive-and-caper sauce, and heat through.

4. Roughly blend, using a hand-held blender, so that about half the chickpeas are puréed. Adjust the seasoning.

5. Mix with the hot pasta, adding a little more of the reserved water if it needs loosening.

6. Again, check seasoning then top with crumbled feta, a slick of olive oil and a sprinkling of coriander leaves. Serve immediately.

Cook’s tip: If you’re after a more substantial dish, add thin slices of seared free-range lean lamb steaks tossed in organic olive oil, a squirt of organic balsamic vinegar, sea salt and freshly ground black pepper. Per serving: 3987.3kJ, 38.2g protein, 35.3g fat, 127.3g carbs

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