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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.

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