Mediterranean Veg Spaghetti by @deliciouslyella

45 min

4 servings

🫘

240 g

Canned chickpeas

🌶️

2

Peppers

🧅

1

Red onion

🥒

2

Courgettes

🫒

1 tbsp

Olive oil

🧄

2 cloves

Garlic

🍅

2 tbsp

Tomato purée

🌿

2 tbsp

Mixed dried herbs

🍅

400 g

Tomatoes

🍇

1 tbsp

Balsamic vinegar

🍁

1 tsp

Maple syrup

🫒

2 tbsp

Capers

🍝

300 g

Spaghetti

🧂

Sea salt

⚫

Black pepper

🌿

1 handful

Basil leaves

💧

200 ml

Water

  1. Preheat

    Preheat the oven to 200°C / 180°C fan / 350°F.

  2. Put
    • Canned chickpeas
    • Peppers
    • Red onion

    Put the chickpeas, peppers, onion and courgette onto a large flat baking tray and drizzle over half a tablespoon of olive oil and a sprinkling of salt and pepper.

  3. Roast
    • Canned chickpeas
    • Peppers
    • Red onion

    Roast for 30 minutes until the vegetables have softened.

  4. Cook
    • Spaghetti

    Meanwhile, cook the spaghetti according to the packet instructions.

  5. Drizzle
    • Olive oil
    • Garlic
    • Tomato purée

    Drizzle half a tablespoon of olive oil into a saucepan over medium heat; add the minced garlic, tomato purée and herbs, and fry for 30 seconds until fragrant.

  6. Pour
    • Chopped tomatoes
    • Water
    • Balsamic vinegar

    Pour in the tinned tomatoes, 200ml water, balsamic vinegar, maple syrup and capers; simmer for 10–15 minutes until reduced.

  7. Toss
    • Canned chickpeas
    • Peppers
    • Red onion

    Once the roasted vegetables are ready, toss them through the sauce and add in the spaghetti.

  8. Season
    • Sea salt
    • Water
    • Peppers

    Season with salt and pepper, adding a splash more water to loosen, if needed.

  9. Serve
    • Basil leaves
    • Capers

    Serve in bowls along with some basil leaves and a sprinkling of capers.

Mediterranean Veg Spaghetti by @deliciouslyella

45 min

4 servings

🫘

240 g

Canned chickpeas

🌶️

2

Peppers

🧅

1

Red onion

🥒

2

Courgettes

🫒

1 tbsp

Olive oil

🧄

2 cloves

Garlic

🍅

2 tbsp

Tomato purée

🌿

2 tbsp

Mixed dried herbs

🍅

400 g

Tomatoes

🍇

1 tbsp

Balsamic vinegar

🍁

1 tsp

Maple syrup

🫒

2 tbsp

Capers

🍝

300 g

Spaghetti

🧂

Sea salt

⚫

Black pepper

🌿

1 handful

Basil leaves

💧

200 ml

Water

Preparation Steps

  1. Step 1/9

    Preheat the oven to 200°C / 180°C fan / 350°F.

  2. Step 2/9

    Put the chickpeas, peppers, onion and courgette onto a large flat baking tray and drizzle over half a tablespoon of olive oil and a sprinkling of salt and pepper.

    🫘Canned chickpeas
    🌶️Peppers
    🧅Red onion
    🥒Courgettes
    🫒Olive oil
    🧂Sea salt
    ⚫Black pepper
    🍳Baking tray
    🔪Knife
    🪵Cutting board

  3. Step 3/9

    Roast for 30 minutes until the vegetables have softened.

    🫘Canned chickpeas
    🌶️Peppers
    🧅Red onion
    🥒Courgettes
    🍳Baking tray

  4. Step 4/9

    Meanwhile, cook the spaghetti according to the packet instructions.

    🍝Spaghetti
    🧺Colander

  5. Step 5/9

    Drizzle half a tablespoon of olive oil into a saucepan over medium heat; add the minced garlic, tomato purée and herbs, and fry for 30 seconds until fragrant.

    🫒Olive oil
    🧄Garlic
    🍅Tomato purée
    🌿Mixed dried herbs
    🍲Saucepan
    🥄Wooden spoon

  6. Step 6/9

    Pour in the tinned tomatoes, 200ml water, balsamic vinegar, maple syrup and capers; simmer for 10–15 minutes until reduced.

    🍅Chopped tomatoes
    💧Water
    🍇Balsamic vinegar
    🍁Maple syrup
    🫒Capers
    🍲Saucepan
    🥄Wooden spoon

  7. Step 7/9

    Once the roasted vegetables are ready, toss them through the sauce and add in the spaghetti.

    🫘Canned chickpeas
    🌶️Peppers
    🧅Red onion
    🥒Courgettes
    🍝Spaghetti
    🍲Saucepan
    🥄Wooden spoon

  8. Step 8/9

    Season with salt and pepper, adding a splash more water to loosen, if needed.

    🧂Sea salt
    ⚫Black pepper
    💧Water
    🍲Saucepan
    🥄Wooden spoon

  9. Step 9/9

    Serve in bowls along with some basil leaves and a sprinkling of capers.

    🌿Basil leaves
    🫒Capers
    🥣Bowls

Composition

Ingredients

Types

Legumes, Vegetables, Oils, Condiments, Spices, Sweeteners, Grains, Herbs, Liquids

Ingredients

Canned chickpeas, Peppers, Red onion, Courgettes, Olive oil, Garlic, Tomato purée, Mixed dried herbs, Tomatoes, Balsamic vinegar, Maple syrup, Capers, Spaghetti, Sea salt, Black pepper, Basil leaves, Water

Notes

Canned chickpeas (drained and rinsed), Peppers (sliced), Red onion (peeled and cut into wedges), Courgettes (sliced into half-moons), Olive oil (used in two halves, for roasting veg and for the sauce), Garlic (minced), Tomatoes (1 can, chopped), Capers (optional), Spaghetti (or tagliolini, 4 servings), Basil leaves (small handful, for serving), Water (added to the sauce)

Allergens

Sulphites, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Nut-Free, Halal, Vegan, Egg-Free, soy-free

Calories

420 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 75g, Fat: 8g, Fiber: 10g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 780mg, Iron: 3.2mg, Magnesium: 65mg, Sodium: 420mg

Vitamins

Vitamin C: 95mg, Vitamin A: 110µg, Vitamin B6: 0.5mg, Folate: 70µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Baking tray, Saucepan, Knife, Cutting board, Colander, Wooden spoon, Bowls

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Saucy, Tender, Caramelised

Flavors

Herby, Savory, Tangy, Slightly Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (in an airtight container), frozen leftovers : 2 months (in an airtight container or freezer bag,thaw overnight in the fridge before reheating)