Roasted Red Pepper and Chickpea Conchiglie
Ingredients
- 400 g conchiglie pasta shells
- 400 g chickpeas, drained and rinsed
- 280 g roasted red peppers in brine, drained
- 400 ml passata
- 3 cloves garlic
- 1.5 tsp smoked paprika
- 2 tbsp olive oil
- 15 g fresh basil
Nutrition (per serving)
- Calories
- 593 kcal
- Protein
- 21.6 g
- Carbohydrate
- 95 g
- of which sugars
- 10.5 g
- Fat
- 11.5 g
- of which saturates
- 1.7 g
- Fibre
- 12.1 g
- Salt
- 1.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the roasted red peppers until smooth and set aside.
- 2
Cook the pasta in salted boiling water until al dente. Drain, reserving a cup of pasta water.
- 3
Heat the olive oil in a frying pan. Add the garlic and smoked paprika and cook for 1 minute, then add the blended peppers, passata, and chickpeas.
- 4
Simmer for 10 minutes until the sauce is thick and rich. Season well.
- 5
Toss in the drained pasta, loosening with pasta water as needed. Scatter over the basil and serve.
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