Moroccan spiced roast tomato and chickpea pasta
Ingredients
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6 Tomatoes
-
g Chick Peas – drained and rinsed
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1 tbsp Lion Middle Eastern Hot Sauce
-
g Passata
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1 Small onion, chopped
-
g Preserved lemon slices
-
g Chopped dried apricots
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2 tbsp. Chopped coriander
-
g Rocket
-
g Orzo Pasta
Method
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1
Step 1
Preheat the oven 180°C
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2
Step 2
Slice the tomatoes into ¼’s and place on a baking tray
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3
Step 3
Drizzle with oil and season with salt an pepper
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4
Step 4
Place in the oven and roast for 25 minutes until soft and charred
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5
Step 5
In a pan heat a small amount of oil and soften the onion
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6
Step 6
Add the passata, Lion Middle Eastern Hot Sauce and chick peas and bring to a simmer
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7
Step 7
Add the preserved lemons and chopped apricots 8.Reduce the sauce by 1/3rd
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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