Calories per serving: 449 kcal
Calories per 100g: 227 kcal
100g Sun-Dried Tomatoes
200g Cherry Tomatoes
1 bunch Basil
Cook pasta in salted boiling water for 2 minutes less than the package instructions. Meanwhile cut the Feta into chunks and halve the cherry tomatoes. Rinse the basil and rip into smaller pieces. When the pasta has finished cooking, reserve some of the cooking water and then drain. Add the pesto, sun-dried tomatoes and cherry tomatoes to the pasta and mix well. Carefully mix in the feta, rucola and basil in before serving.
Store for up to 3 days in an airtight container in the fridge, without the rucola and basil, these should be added just before serving.
For a vegan option, use a vegan pesto and vegan feta alternative, there are some pretty good ones out there.
For a gluten-free option, why not try lentil, chickpea or pea pasta.
If you don’t like olives, feel free to leave these out.
4-8 hours or overnight
Calories per serving: 244 kcal
Calories per 100g: 86 kcal
1 tbsp coconut oil
2 cloves of garlic
1 thumb size piece of ginger
1 tsp turmeric
1 tsp coriander (seed – ground)
1 tsp cumin
1 tsp curry powder
1/2 tsp chili powder (optional)
100g chickpeas (dry)
400g canned tomato
1 bouillon cube
Salt & pepper (to taste)
Water (as needed)
Soak the chickpeas in some water for 4-8 hours or overnight. This reduces the cooking time. If desired, add the lentils for the last hour and then drain the water.
Peel and dice the onion, garlic and ginger into small pieces. Fry in a large pan on medium heat in coconut oil until fragrent. Add the spices and fry again until fragrent. If the bottom begins to stick, deglaze with some water. Add the rest of the ingredients, cover with a fitting lid and simmer making sure to stir every few minutes. Again, feel free to add some water as needed if the bottom begins to stick. Simmer for about 45 minutes or until the chickpeas and lentils are soft and the sauce has reduced into a thick texture.
This is very tasty served over rice or with naan bread, my favourite is garlic & coriander naan bread.
Store for up to 3 days in an airtight container for up to 3 days. I recommend using a glass container, as turmeric can dye plastic containers bright yellow or orange.
I’ll try to post a picture for you next week – experimenting with a pressure cooker for this recipe did not go as planned.
Feel free to use any kind of oil that you have, coconut oil is not required.
If you don’t have any dry chickpeas, feel free to use the canned version (1-2 cans depending on your preference). Cook the lentils until they are soft, drain the canned chickpeas and wash away the liquid they came in, then add them to the lentils to heat through.
Depending on your spice tolerance, it may be necessary to reduce the amount of chili or curry powder.
For a creamier version, feel free to add some coconut milk, which will also make it the recipe less spicy.
There are a lot of spices in this recipe, as these can be quite expensive I recommend getting them as your local asian store, which sells larger quantities for a comparable price as the small amounts sold in supermarkets.