Curried Chickpea Spaghetti

Servings: 4

 

Ingredients: 

  • 2 TBSP Olive Oil
  • *1 Onion, small-diced
  • 1 tsp Kosher Salt
  • 8 oz Tomato Sauce
  • 2 - 14 oz Cans Chickpeas, drained
  • 1 - 14 oz Can Coconut Milk
  • 2 TBSP Suburban Curry Blend (+ 1⁄2 TBSP)
  • 5-8 oz Baby Spinach, roughly chopped
  • 1 lb Cooked Spaghetti
  • **1 cup Starchy Spaghetti water
  • Optional: 1/2 - 1 tsp Red Pepper Flakes
Curried Chickpea Spaghetti

Notes* I only added onion, but you may add sliced bell peppers or frozen peas if your kids don’t mind the veggies. **Don’t forget to scoop out a cup of water after spaghetti has cooked several minutes.

Instructions

Step 1:

Bring spaghetti water to boil in a large pot.

Step 2:

In a large skillet, sauté onion with kosher salt until translucent.

Step 3:

Add tomato sauce, chickpeas, coconut milk and 2 TBSP Suburban Curry.

Step 4:

Cook spaghetti according to package directions while sauce simmers.

Step 5:

Add baby spinach, cooked spaghetti, 1 cup spaghetti water and remaining Suburban Curry to skillet.

Step 6:

Stir well and serve immediately.