- 1 cup spiral pasta
- 1 tablespoon oil
- 1 small onion, chopped
- 1 clove garlic, crushed
- 410g can tomatoes
- 400g can chickpeagarbanzoXsgarbanzosX
- 2 tablespoons bottled fruit chutney
- 1 teaspoon Worstershire sauce
- 1 tablespoon chopped fresh parsley
- 1 carrot, thinly sliced
- 200g broccoli (1 head), chopped
- 1 courgette, sliced
1 Cook pasta in boiling water until tender, drain well.
2 Heat oil in a pan, add onion and garlic and cook, stirring, until the onion is soft.
3 Stir in undrained chopped tomatoes, chickpeas, chutney and sauce. Simmer until the liquid is reduced slightly.
4 Stir in the parsley and vegetables. Bring to the boil and simmer until the veges are tender.
5 Add low-fat natural yoghurt to drained pasta, then combine into casserole and warm together.Recipe supplied by Healthy Food Guide reader, Trudy Bennett (Wellington)
Trudy says: "This is a fantastic, easy but really yummy chickpea casserole dish. I found this recipe in an old scrapbook from some woman's magazine about 15 years ago and have modified it slightly. Even my two-year-old eats it because I tell him the chickpeas are 'nuts' and he loves nuts!"
Nutrition Info (per serve)
Total fat 8.7g
–Saturated fat 2.3g
Dietary fibre 8.5g
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