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Generating an image for this exact recipe… Creamy Tomato Curry Spaghetti with Chickpeas

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Recipe details

Creamy Tomato Curry Spaghetti with Chickpeas

Name: Creamy Tomato Curry Spaghetti with Chickpeas
Total time: 25 min
Yield: 1
Cuisine: Fusion
Ingredients: 70 g dry spaghetti, durum wheat semolina, smooth, no filling; 100 g ripe tomato, diced; 1 pcs garlic clove, minced; 10 g Parmesan, finely grated; 30 ml heavy cream; 8 g aged grated Parmigiano Reggiano; 80 g cooked chickpeas, drained; 5 ml olive oil; 1 g mild curry powder; 0.75 g salt

EN RU

Spaghetti tossed with chickpeas in a creamy tomato and mild curry sauce, finished with finely grated Parmesan and aged grated Parmigiano Reggiano. A quick dinner idea.

≈ 139 kcal/100 g · ≈ 209 kcal/serving

25 minEasyFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

dry spaghetti, durum wheat semolina, smooth, no filling70 g
ripe tomato, diced100 g
garlic clove, minced1 pcs
Parmesan, finely grated10 g
heavy cream30 ml
aged grated Parmigiano Reggiano8 g
cooked chickpeas, drained80 g
olive oil5 ml
mild curry powder1 g
salt0.75 g

Cookware and utensils

medium pot
large skillet
colander
wooden spoon

Directions

01
Boil 1 liter of salted water in a medium pot.
Products
salt — 0.75 g
Action
boil
Time
5 min
Temperature
boiling
02
Cook the dry spaghetti until al dente according to the package timing.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 70 g
Action
cook
Time
9 min
Temperature
boiling water
03
Reserve 60 ml of pasta water.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 70 g
Action
reserve
Time
1 min
Temperature
hot
04
Drain the spaghetti in a colander.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 70 g
Action
drain
Time
1 min
Temperature
hot
05
Heat the olive oil in a large skillet over medium heat.
Products
olive oil — 5 ml
Action
heat
Time
2 min
Temperature
medium heat, about 175°C / 350°F
06
Cook the garlic and curry powder in the oil.
Products
garlic clove, minced — 1 pcs; mild curry powder — 1 g
Action
sauté
Time
30 min
Temperature
medium heat
07
Add the tomato and chickpeas to the skillet.
Products
ripe tomato, diced — 100 g; cooked chickpeas, drained — 80 g
Action
add
Time
1 min
Temperature
hot skillet
08
Simmer the tomato mixture until softened.
Products
ripe tomato, diced — 100 g; cooked chickpeas, drained — 80 g
Action
simmer
Time
5 min
Temperature
medium heat
09
Stir the cream and reserved pasta water into the skillet.
Products
heavy cream — 30 ml; dry spaghetti, durum wheat semolina, smooth, no filling — 70 g
Action
stir
Time
1 min
Temperature
medium heat
10
Toss the drained spaghetti through the sauce.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 70 g
Action
toss
Time
2 min
Temperature
hot
11
Sprinkle the Parmesan and aged grated Parmigiano Reggiano over the pasta.
Products
Parmesan, finely grated — 10 g; aged grated Parmigiano Reggiano — 8 g
Action
sprinkle
Time
1 min
Temperature
hot

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