Ingredients
Servings
Serves 4
- 500 g pasta shapes
- 2 tbsp olive oil
- 2 carrots, coarsely grated
- 2 courgettes, coarsely grated
- 50 g
- 100 g houmous
- 425 g tin chick peas, drained and rinsed
Procedure
- Cook the pasta in boiling water for 15-20 minutes. Drain and cool.
- Heat the oil in a frying pan and fry the carrot, courgette and Schwartz for Chef Arrabbiata Seasoning for 2-3 minutes. Allow to cool.
- Stir in the houmous, chick peas and pasta. Ideal as a jacket potato or open sandwich filling, or mixed with new potatoes.
- Recipe type: Pasta or Rice or Grains
- Cuisine: Mexican
