Try this simple store cupboard pasta recipe from The Food Medic for some tasty and nutritious summer inspiration

We’re sharing some great summer food ideas from The Food Medic to inspire you to enjoy cooking and sharing great tasting feel good food.

This recipe can be put together swiftly with a combination of store cupboard standbys and healthy fresh vegetables.

Chickpea & Tomato Pasta – Serves 4


1 tin chickpeas, drained and rinsed

1 red pepper, thinly sliced

1 orange pepper, thinly sliced

150g cherry/plum tomatoes, quartered

2 tbsp extra virgin olive oil

1 tin chopped tomatoes

150ml vegetable stock

2 tsp harissa paste

2 garlic cloves, crushed

1 tsp Italian seasoning

1/2 tsp salt

280g whole wheat penne pasta

100g fresh spinach

Chilli flakes (optional)


Pre-heat the oven to 180c.  Scatter the drained chickpeas, sliced peppers and quartered tomatoes into a large baking tin or tray and drizzle with the olive oil.  Season with salt and roast in the oven for 25 minutes.

After the first 10 minutes of roasting, begin making the sauce.  In a large saucepan on a medium heat, add the chopped tinned tomatoes, vegetable stock, harissa paste, garlic, Italian seasoning and salt.  Stir occasionally and allow to simmer whilst it thickens.

Meanwhile bring a separate saucepan of water to boil on a medium heat and add the pasta.  Cook as per the instructions in on the pack (for approx. 12 minutes).  Once cooked, drain and rinse with cold water.

Add the pasta, roasted chickpeas and veg and the spinach to the tomato sauce and combine.  Cook for a few minutes until the spinach has wilted.  Add some chilli flakes to the sauce if you want it to have a little more heat, then serve. 

This would be tasty accompanied by a slice or two of PAUL multigrain bread to mop up any leftover sauce. 

Recipe development for The Food Medic by Luce Hosier for