Pasta with Chickpea, Tomato & Cardamom Sauce

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Pasta with Chickpea, Tomato & Cardamom Sauce

 

 

1/4 cup olive oil

1 onion, thinly sliced

2 garlic cloves, crushed

4 tsp grated fresh ginger

1 tsp turmeric

1 1/2 tsp ground cumin

8 cardamom pods, lightly crushed

4 tsp grated palm sugar -OR- brown sugar

two 400 g (14 oz) cans diced tomatoes

400 g (14 oz) dried GF pasta

9inch of ground cinnamon, plus extra to garnish

4 tsp lemon juice

1 cup plain soy yoghurt

400 g (14 oz) can chickpeas (garbanzos)

4 tsp chopped fresh mint

 

 

1. Heat the oil in a pan over medium heat. Add the onion, garlic and

ginger and cook for 2 to 3 minutes until softened. Add turmeric, 1

teaspoon cumin and cardamom and cook, stirring occasionally, for 1

minute. Add the sugar and tomatoes and cook, stirring, for 20 minutes

until thick and pulpy.

 

2. Meanwhile, cook the pasta in a large saucepan of salted boiling

water until al dente.

 

3. Stir the cinnamon, remaining cumin and the lemon juice into the

yoghurt.

 

4. Remove the cardamom pods from the sauce, then add the chickpeas and

mint.

 

5. Drain pasta and stir tomato sauce through the pasta. Serve topped

with spiced yoghurt and sprinkled with extra cinnamon.

 

 

Serves 4.