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Pasta with chickpea, tomato and cardamom sauce

Name: Pasta with chickpea, tomato and cardamom sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 60ml (3 tablespoons) olive oil; 1 onion, thinly sliced; 2 garlic cloves, crushed; 1 tablespoon grated fresh ginger; 1 teaspoon turmeric; 1 1/2 teaspoons ground cumin; 8 cardamom pods, lightly crushed; 1 tablespoon grated palm sugar* or brown sugar; 2 x 400g cans diced tomatoes; 400g dried pasta; Pinch of ground cinnamon, plus extra to garnish; 1 tablespoon lemon juice; 250ml (1 cup) sheep's milk yoghurt; 400g can chickpeas; 1 tablespoon chopped fresh mint

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15m

25m

Pasta with chickpea, tomato & cardamom sauce

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Ingredients (15)

60ml (3 tablespoons) olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
8 cardamom pods, lightly crushed
1 tablespoon grated palm sugar* or brown sugar
2 x 400g cans diced tomatoes
400g dried pasta
Pinch of ground cinnamon, plus extra to garnish
1 tablespoon lemon juice
250ml (1 cup) sheep's milk yoghurt
400g can chickpeas
1 tablespoon chopped fresh mint

Method

1.

Heat the oil in a pan over medium heat. Add the onion, garlic and ginger and cook for 2-3 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.