Moroccan spiced roast tomato and chickpea pasta

Ingredients

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Ingredients

  •   6 Tomatoes
  • g Chick Peas – drained and rinsed
  •   1 tbsp Lion Middle Eastern Hot Sauce
  • g Passata
  •   1 Small onion, chopped
  • g Preserved lemon slices
  • g Chopped dried apricots
  •   2 tbsp. Chopped coriander
  • g Rocket
  • g Orzo Pasta

Method

  • 1

    Step 1

    Preheat the oven 180°C
  • 2

    Step 2

    Slice the tomatoes into ¼’s and place on a baking tray
  • 3

    Step 3

    Drizzle with oil and season with salt an pepper
  • 4

    Step 4

    Place in the oven and roast for 25 minutes until soft and charred
  • 5

    Step 5

    In a pan heat a small amount of oil and soften the onion
  • 6

    Step 6

    Add the passata, Lion Middle Eastern Hot Sauce and chick peas and bring to a simmer
  • 7

    Step 7

    Add the preserved lemons and chopped apricots 8.Reduce the sauce by 1/3rd

Ingredients

  • 6 Tomatoes
  • 200 g Chick Peas – drained and rinsed
  • 1 tbsp Lion Middle Eastern Hot Sauce
  • 200 g Passata
  • 1 Small onion, chopped
  • 50 g Preserved lemon slices
  • 50 g Chopped dried apricots
  • 2 tbsp. Chopped coriander
  • 60 g Rocket
  • 200 g Orzo Pasta