Ingredients:
2 tablespoons olive oil
2 garlic cloves, crushed
2 medium onions, chopped finely
1 cinnamon sticks
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 (310 g) cans chickpeas, rinsed and drained
250 g cherry tomatoes
50 g dried currants
1/3 cup olive oil, extra
500 g penne pasta
59 g pine nuts, toasted
1/4 cup fresh basil leaves, shredded
Directions:
Heat oil in pan, add garlic and onions, cook stirring until onions are soft.
Add spices, cook stirring until fragrant.
Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through.
Add pasta to large pan boiling water, boil, uncovered until just tender, drain.
Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.
Servings: 4
Time preparation: 15 min.
Time total: 27 min.