Organic chickpea and coriander pasta

Organic chickpea and coriander pasta

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  • 3 to 4
  • Easy
  • Fat conscious Health conscious Heart friendly
  • 10 minutes
  • 15 minutes
  • Waverley Hills Organic Sémillon-Chardonnay 2007
  • Buy Ingredients Here


  • 300 g organic regular or whole-wheat penne rigate
  • 30 g organic coriander leaves, washed, plus extra for garnishing
  • 1 clove organic garlic, roughly chopped
  • 1/3 cup organic olive oil, plus extra for drizzling
  • sea salt and freshly ground black pepper
  • 2 x 400 g cans organic chickpeas, rinsed and drained
  • 6 T organic tomato, olive and caper pasta sauce
  • 100 g organic feta, crumbled, for serving

Cooking Instructions

Cook the pasta according to the packet instructions. Drain, reserving the cooking water.
Blend the coriander with the garlic, oil and a touch of seasoning. Turn into a large saucepan then heat with approximately 80ml (1⁄3 cup) of the reserved pasta water.

Add the chickpeas and organic tomato-olive-and-caper sauce, and heat through.

Roughly blend, using a hand-held blender, so that about half the chickpeas are puréed. Adjust the seasoning.

Mix with the hot pasta, adding a little more of the reserved water if it needs loosening.

Again, check seasoning then top with crumbled feta, a slick of olive oil and a sprinkling of coriander leaves. Serve immediately.

Cook’s tip: If you’re after a more substantial dish, add thin slices of seared free-range lean lamb steaks tossed in organic olive oil, a squirt of organic balsamic vinegar, sea salt and freshly ground black pepper.

Per serving: 3987.3kJ, 38.2g protein, 35.3g fat, 127.3g carbs

TASTE’s take:
This sturdy sauce is super-nutritious with heaps of fresh organic coriander and low-GI organic chickpeas. Only a spoonful or two need be added to each serving, and, bottled, it is a good stand-by for adding to soups and stews.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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