Corn and Chickpea Pasta

Corn and Chickpea Pasta


114 people made this

Chickpeas add the protein to this delicious vegetarian lunch or dinner. If you omit the cheese it becomes vegan.


Serves: 6 

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1/2 green capsicum, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons chilli powder
  • 1 teaspoon ground cumin
  • 1 (800g) tin diced tomatoes with juice
  • 1 (400g) tin chickpeas
  • 300g frozen corn, thawed
  • 375g macaroni
  • 1/2 cup grated Cheddar cheese

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat oil in a large, deep frypan. Saute onion, green capsicum, garlic, chilli powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  3. Combine pasta and sauce. Sprinkle each serving with cheese.

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