Moroccan Spiced Roast Tomato and Chickpea Pasta
Ingredients
- 6 Tomatoes
- 200g Chick Peas – drained and rinsed
- 1 tbsp. Lion Middle Eastern Hot Sauce
- 200g Passata
- 1 Small onion, chopped
- 50g Preserved lemon slices
- 50g Chopped dried apricots
- 2 tbsp. Chopped coriander
- 60g Rocket
- 200g Orzo Pasta
Method
1.Preheat the oven 180°C
2.Slice the tomatoes into ¼’s and place on a baking tray
3.Drizzle with oil and season with salt an pepper
4.Place in the oven and roast for 25 minutes until soft and charred
5.In a pan heat a small amount of oil and soften the onion
6.Add the passata, Lion Middle Eastern Hot Sauce and chick peas and bring to a simmer
7.Add the preserved lemons and chopped apricots
8.Reduce the sauce by 1/3rd
9.Cook the pasta in a large pan of boiling salted water
10.Removed the roasted tomatoes from the oven and gently stir through the sauce
11.Remove the pasta from the hob and drain
12.Mix the chopped coriander and rocket through the sauce and serve immediately with the pasta
