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Categories:
olive oil garlic onions cinnamon ground cumin ground coriander Garam Masala chickpeas cherry tomatoes currants olive oil pine nuts fresh basil leaf
Viewed: 14 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 2 medium onions, chopped finely
- 1 cinnamon stick
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 (310 g) can chickpeas, rinsed and drained
- 250 g cherry tomatoes
- 50 g dried currants
- 1/3 cup olive oil, extra
- 500 g penne pasta
- 59 g pine nuts, toasted
- 1/4 cup fresh basil leaf, shredded
Method
- Heat oil in pan, add garlic and onions, cook stirring until onions are soft.
- Add spices, cook stirring until fragrant.
- Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through.
- Add pasta to large pan boiling water, boil, uncovered until just tender, drain.
- Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.
