Spicy Chickpea Pasta

This recipe is quick and easy. You can make a big batch for the fridge or freezer.



Wholewheat pasta

Sun dried tomatoes


Scotch bonnet

Stock cube

Bell peppers

Dried Oregano


Chickpeas (cooked)



Bring lightly salted water to a boil and pour in pasta, cook until almost softened. Meanwhile, chop tomatoes, peppers and scotch bonnet. Lightly fry in two tablespoon of oil for a few minutes, then sprinkle salt, stock cube and oregano. Pour in chickpeas and stir until combined and heated through. Drain pasta and stir in with the rest. Serve hot. Enjoy!!

Note: You can use black pepper instead of scotch bonnet.

Published by bizibrain

I am a young mum with a BA in Social Science and Cookery. Author of the cookbook, "Dinner Options" on Amazon and other upcoming children's books. Passion includes, food, writing, everything unique and beautiful.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: