Curried Chickpea Brothy Pasta

• olive oil↗1 tbsp tbsp
• onion↗1 small

  finely chopped

• tomato purée↗3 tbsp tbsp
• chickpeas↗400g can g

  drained

• vegetable broth↗750ml ml
• leftover lentils in coconut, curry‑leaf and turmeric sauce (see step 1)700g g
• pasta150g small g

  (used pasta)

• kale↗150g g
• lavash↗

  for serving

Step-by-step instructions

1. 1

   Heat the oil in a deep pot over medium heat. Add the onion with a pinch of salt and cook for 8‑10 minutes until it softens around the edges. Stir in the tomato purée and cook another 3‑5 minutes until it darkens and caramelises. Add the chickpeas, broth and the leftover lentils in coconut, curry‑leaf and turmeric sauce (see step 1). Bring to a gentle boil and simmer for 6‑8 minutes.

2. 2

   Meanwhile, cook the pasta according to the package instructions and drain well. Add the kale to the lentil mixture and cook for another 5 minutes. Stir in the pasta, mix thoroughly, season to taste and serve with lavash for dipping.