January 3, 2020
Serves: 4 Cooks In: 40 minutes


  1. Preheat oven to 200 °C, fan setting.
  2. Place the chickpeas into a baking tray and dry roast for about 10 minutes until crunchy
  3. Place a pan on a medium heat and add a small amount of olive oil
  4. Once warm, add the onions and garlic and cook for 5-10 minutes until soft.
  5. Add the paprika and cumin, and cook for another 3 minutes before adding in the tomato puree, lentils, tinned tomatoes and dried herbs. Cook for around 30-35 minutes until the lentils are soft (lentil cooking times can vary so you may need to do this for more or less time).
  6. While the pasta sauce in cooking, place the pasta on to cook.
  7. Once the pasta is cooked drain and allow to cool.
  8. Once the pasta sauce is ready, place the kale in to cook for just a few minutes (we want to make sure it still has a vivid green colour).
  9. Then add the drained, cooled pasta and chickpeas into the pan with the sauce and kale and cook for 1 minute. Giving everything a cook stir and serve!


  • 1 onion
  • 2 garlic cloves
  • 2 tbs tomato puree
  • 250g green lentils, ideally soaked overnight or for at least 10 minutes
  • 2 x 400g cans chopped tomatoes
  • 250g brown rice pasta
  • 1 tsp paprika
  • 1 x 400g chickpeas
  • 1 tbs ground cumin
  • 1 tbs mixed herbs
  • 1 handful of kale per person, stalks removed and torn into small pieces