Roasted Chilli, Tomato and Chickpea Spaghetti

Ingredients

• 400 g (14 oz) can chickpeas
• 4 garlic cloves
• 1 red onion
• 150 g (5½ oz) sun-dried tomatoes in oil
• 1 red chilli
• 500 g (1 lb 2 oz) cherry tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon fennel seeds
• 2 tablespoons extra-virgin olive oil
• 250 g (9 oz) spaghetti, preferably wholewheat
• 25 g (scant 1 oz) nooch (aka nutritional yeast)
• sea salt and freshly ground black pepper
• handful of basil leaves
• Crispy Tofu to serve, optional (see below)

For the Crispy Tofu (serves 2)

• 280 g (9½ oz) extra-firm tofu
• 1-2 tablespoons olive oil
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teasopon paprika
• ½ teaspoon fine sea salt
• pinch of freshly ground black pepper

Method

To make the Roasted Chilli, Tomato and Chickpea Spaghetti

Before you start: you will need a large roasting tin and a large saucepan. Preheat your oven to 220°C (200°C fan)/425°F (400°F fan)/gas mark 7 (gas mark 6 fan).

Prep the ingredients: Drain and rinse the chickpeas. Peel and finely slice the garlic. Peel and roughly chop the onion. Drain and finely chop the sun-dried tomatoes. Finely slice the red chilli, discarding the seeds, if preferred.

Roast the tomatoes and chickpeas: Add the chickpeas, garlic, onion, sun-dried tomatoes, chilli, cherry tomatoes, tomato paste and fennel seeds to the roasting tin. Stir to combine, drizzle with olive oil and season generously with salt and pepper. Roast in the preheated oven for 20-25 minutes, until the tomatoes are blistered and jammy and the chickpeas are starting to colour.

Cook the pasta: Meanwhile, bring a large saucepan of salted water to the boil, add the spaghetti and cook according to the packet instructions. Drain, reserving 300 ml (1¼ cups) of the pasta cooking water.

Combine: Once the vegetables and chickpeas are roasted, pour half of the reserved pasta cooking water into the roasting tin and stir in the nooch. Add the drained spaghetti and toss well until combined, adding extra pasta water if it looks dry. Taste and season with more salt and pepper, if needed.

Assemble and serve: Divide the pasta, tomatoes and chickpeas between bowls, scatter over some basil leaves and serve topped with crispy tofu, if you like.

To make the Crispy Tofu (optional)

We developed this simple technique as a protein-rich alternative to crispy onions for curries. It’s also a brilliant way to add crunch to salads, bowls, soups and more. All you need is a box grater and a few spices, then choose one of the cooking options, below. It keeps in the fridge for up to a week and freezes well, so it’s always ready when you need it

Before you start: line a baking tray with baking paper (if using an oven). You will need a non-stick frying pan (if using a hob).

Prep the tofu: Drain the tofu for 10 minutes and pat dry with kitchen paper to remove any excess moisture. Grate the tofu on the coarse side of a cheese grater. Add to a bowl along with 1 tablespoon of the olive oil, spices, salt and pepper and turn until the tofu is coated in the seasonings.

Cook (pick one method):

Bake: Spread the tofu out on a lined baking tray. Bake at 220°C (200°C fan)/425°F (400°F fan)/gas mark 7 (gas mark 6 fan) for 20-25 minutes, stirring halfway, until golden and crisp.

Air fry: Add the tofu to a lined basket or tray. Air fry at 190°C/375°F for 10-15 minutes, shaking or turning halfway, until golden and crisp.

Pan fry: Heat the remaining 1 tablespoon of olive oil in a medium, non-stick frying pan over a medium-high heat. Add the tofu and fry, stirring, for 10-15 minutes, until golden and crisp.

Store: Keep for 1 week in the fridge or freeze for up to 3 months.