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Lunch recipe · from the recipe book

Smoky Chickpea and Lentil Pasta Bake

Tender whole-wheat pasta, chickpeas and red lentils soak up a smoky paprika-thyme broth with tomatoes and peppers under a crisp, nutty oat-Parmesan crumb.

Smoky Chickpea and Lentil Pasta Bake

Ingredients

  • 8½ oz240 gWhole-wheat pasta, dryshort shapes such as penne
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • ½ cup80 gRed lentils, dryrinsed
  • 3¼ cups700 gVegetable broth
  • 14 oz400 gDiced tomatoes, canned
  • 1 medium110 gYellow oniondiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 2 tbsp25 gOlive oildivided
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried thyme
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • ¼ cup chopped15 gFresh parsleychopped, divided
  • ½ cup40 gOld-fashioned rolled oats
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Preheat the oven to 375°F (190°C). Prepare all the vegetables first: dice the onion and red bell pepper, mince the garlic, chop the kale and parsley.
  2. Make the oat crumb now so it's ready: in a small bowl, toss the oats, Parmesan and half of the parsley with 10 g (2 tsp) of the olive oil. Set aside.
  3. Heat the remaining 15 g (1 tbsp) of olive oil in a large ovenproof pot over medium heat. Add the onion and red bell pepper and cook 6 minutes until soft.
  4. Stir in the garlic, smoked paprika, thyme, oregano and black pepper and cook 1 minute until fragrant.
  5. Pour in the vegetable broth and the canned tomatoes with their juice, add the salt, and bring to a boil to make the herb broth.
  6. Stir in the uncooked pasta, red lentils and chickpeas. Simmer 8 minutes, stirring often, until the pasta is just starting to soften.
  7. Fold in the kale until wilted, then take the pot off the heat.
  8. Scatter the oat crumb evenly over the top. Bake uncovered 25 to 30 minutes, until the pasta is tender, the broth is mostly absorbed and the crumb is golden.
  9. Rest 5 minutes, then sprinkle with the remaining half of the parsley and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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