Dr Rupy's high-protein chickpea pasta with smoky lentils

High in protein, gut friendly, tastes delicious… Try it for yourself with this recipe from TV’s favourite GP, Dr Rupy Aujla – exclusively created for H&B

Ingredients

2 tbsp Odysea olive oil
100g onion, finely chopped
4 garlic cloves, finely chopped
3 tsp mixed herbs
2 tbsp H&B tomato puree
100ml red wine
100g H&B walnuts, roughly chopped or pulsed into a coarse crumb
200g extra firm smoked tofu, crumbled
200ml Marigold vegetable stock
200ml H&B passata
2 tbsp balsamic vinegar
200g cooked beluga lentils
100g spinach
200g H&B chickpea pasta
20g parmesan cheese, finely grated to serve

Nutritional information

Per	100g	Serving (381g)
Energy (Kj)	705 kJ	2687 kJ
Energy (kcal)	169 kcal	645 kcal
Fat	8.9g	34g
of which saturates	1.3g	5.1g
Carbohydrates	11g	43g
of which sugars	2.2g	8.5g
Fibre	4.1g	16g
Protein	7.7g	29g
Salt	0.14g	0.52g

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Step 1

Heat the olive oil in a large, lidded casserole pan over a medium heat. Add the onion and cook, stirring occasionally, for ten minutes, until softened and golden

Step 2

Add the garlic with plenty of seasoning and cook for another minute before adding the mixed herbs and tomato purée. You want to cook the purée for three to four minutes to intensify the flavour

Step 3

Pour the red wine into the pan and cook for another three minutes, until there’s no smell of alcohol, and the mixture becomes thick and sticky

Step 4

Add the walnuts and tofu and stir to coat them in the sticky mixture. Cook for two minutes, stirring, then pour in the stock, passata, vinegar and add the lentils

Step 5

Reduce the heat to low-medium, stir until combined. Let simmer for 15 minutes with the lid partly covered

Step 6

At the same time, cook the pasta in plenty of boiling salted water according to the packet instructions. Drain, reserving a mugful of the cooking water