I’m so loving this dish, it is just stacked with layers of flavour. Initially I wanted to make this with rice but then pasta just pops into my mind. I thought about it for a few days and viola!!! Here it is… a wholesome, hearty and super tasty dish flavoured with celery, fresh oregano, and some Cajun spice mix. I chose to use pasta shells which so lovingly scoops up the gravy creating little pockets of deliciousness with every bite.
Recipe as follow:
Preparation: 15-20 minutes Cooking time: 45 – 60 minutes Serves: 4
INGREDIENTS
2-3 tbsp (30-45ml) olive oil
1 cup (250ml) onion finely chopped (1 small onion)
1 cup (250ml) celery finely chopped (3 ribs)
1 small green pepper chopped into small square pieces
1 small red pepper chopped into small square pieces
1 small yellow pepper chopped into small square pieces
2 bay leaves
1 tsp (5ml) salt
3-4 large cloves garlic finely chopped
3-4 green chillies sliced diagonally
1 ½ tbsp. (22.5ml) freshly chopped oregano leaves
1 tsp (5ml) dried thyme
1 heaped tsp Cajun spice mix
½ tbsp (7.5ml) cayenne pepper (add more or less according to heat tolerance)
½ tbsp (7.5ml) paprika powder/mild chilli powder
½ cup (125ml) cooked chickpeas
½ cup (125ml) cooked red beans soaked
50ml tomato paste
1 can chopped Italian tomatoes
1 ½ cups (375ml) hot water
1 ½ cups (375ml) pasta shells
Garnish with fresh coriander leaves and some oregano leaves
Let’s Cook 🙂
Boil the pasta in a separate pot – once cooked, strain and keep aside
Heat the oil in a big pot
Toss in the onions, celery, peppers and bay leaves – cook until the onions are soft and translucent – 5 minutes (keep a ¼ cup of each peppers aside)
Add the salt garlic, chillies, oregano, thyme, Cajun spice mix, cayenne pepper, and paprika powder – give it a quick mix, cook for 30 seconds
Throw in the chickpeas and beans, give it another good stir and cook for 8 – 10 minutes
Add the tomato paste, stir it well and cook for 5 minutes
Now add the canned tomatoes and give it a nice good mix, cover the pot with a lid and cook for 12-15 minutes, stirring occasionally.
Pour in the water and simmer on medium heat for 20 -25 minutes until water reduces and forms a nice gravy. (15 minutes into the cooking time throw in the balance of the peppers – this will add a nice crunch to the dish)
Once cooked, mix in the pasta shells just before serving or serve on top of the pasta.
Garnish and serve. This dish works well served cold as well.
Top tips: use canned chickpeas and beans to save on cooking time.
Step by step Pic Recipe as follow:
Ingredients …
Toss in the onions, celery, peppers and bay leaves – cook until the onions are soft and translucent – 5 minutes (keep a ¼ cup of each peppers aside)
Add the salt garlic, chillies, oregano, thyme, Cajun spice mix, cayenne pepper, and paprika powder – give it a quick mix, cook for 30 second
Throw in the chickpeas and beans, give it another good stir and cook for 8 – 10 minutes
Add the tomato paste, stir it well and cook for 5 minutes
Now add the canned tomatoes and give it a nice good mix, cover the pot with a lid and cook for 12-15 minutes, stirring occasionally. Pour in the water and simmer on medium heat for 20 -25 minutes until water reduces and forms a nice gravy. (15 minutes into the cooking time throw in the balance of the peppers – this will add a nice crunch to the dish)
Once cooked, mix in the pasta shells just before serving or serve on top of the pasta. Garnish and serve. This dish works well served cold as well. Top tips: use canned chickpeas and beans to save on cooking time.
