Gettingthinnerbytheday
Gold Member
Just been trying new recipes on my two children & whilst searching the internet I found this. I have adapted it slightly to make it SW friendly & the results are really quite nice. I thought it was good as it can be frozen which is a great time saver!!
So here goes:
(serves 2 adults and 1 or 2 children)
Add chickpeas, rosemary, tomato, stock cube, chilli and a 1/2 can of water.
Simmer covered until the chickpeas and carrots soften slightly (about 5 minutes), then uncover and let the liquid reduce slightly. Turn off the heat and let it rest.
Meanwhile, cook the pasta to manufacturer's recomendation, then combine.
I added some grated cheese for my children, you could do this using HEa.
If freezing, freeze in portions before adding the cooked pasta.
So here goes:
(serves 2 adults and 1 or 2 children)
- 1-2 carrots, chopped
- 2 sticks celery, chopped
- 1 crushed clove garlic
- 2 tomatoes, chopped (or 1/2 can chopped tomatoes)
- 1 tin of chickpeas, drained and rinsed
- 1 vegetable stock cube
- 150-200 grams Macaroni
- Rosemary to taste
- Crushed chilli flakes to taste
Add chickpeas, rosemary, tomato, stock cube, chilli and a 1/2 can of water.
Simmer covered until the chickpeas and carrots soften slightly (about 5 minutes), then uncover and let the liquid reduce slightly. Turn off the heat and let it rest.
Meanwhile, cook the pasta to manufacturer's recomendation, then combine.
I added some grated cheese for my children, you could do this using HEa.
If freezing, freeze in portions before adding the cooked pasta.
