Trendy Manti-Inspired Chickpea Pasta
with Kumato Salsa & Goat Cheese
- Almond
- Wheat
- Gluten
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These super sweet, yet super versatile tomato variety carries the perfect sweetness ratio to level up any dish. When paired with paprika chickpeas and pasta, this Kumato salsa number will have you savouring each and every bite. Compliments to the Kumato we say!
Ingredients
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Orecchiette
(Contains: Wheat, Gluten May be present: Soy.)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Parsley
1 packet
Marinated Goat Cheese
(Contains: Milk)
2
Kumato
1 packet
Tomato Paste
1
Cucumber
1
Lemon
1 packet
Chickpeas
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous
pinch of salt, then bring to the boil over high heat.
• Cook orecchiette in boiling water until ‘al dente’,
11 minutes.
• Reserve some pasta water(see ingredients). Drain
orecchiette, then return to saucepan with a drizzle
of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.
• Meanwhile, roughly chop Kumato, cucumber,
parsley and roasted almonds.
• Finely chop garlic.
• Slice lemon into wedges.
• Drain and rinse chickpeas.
• In a medium bowl, combine Kumato, cucumber,
parsley, a drizzle of olive oil and a good squeeze of
lemon juice. Season to taste with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil and
garlic over medium-high heat until fragrant,
1 minute. Transfer to a small heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture and
combine. Season to taste.
• Return frying pan to medium-high heat with the
butter and a drizzle of olive oil.
• Cook chickpeas until slightly browned,
2-3 minutes.
• Add tomato paste and paprika spice blend and
cook until fragrant, 1 minute.
• Stir in the reserved pasta water until combined,
1 minute. Season to taste.
• Divide orecchiette between bowls.
• Spoon over paprika chickpeas and Kumato salsa.
• Crumble over marinated goat cheese, drizzle with
garlic yoghurt and some goat cheese oil and sprinkle
with almonds.
• Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Opinions varied; some found it delicious with enjoyable textures, while others felt the ingredients didn't mesh well.
- Ease of prep: Customers appreciated the simplicity of preparation, making it an easy dish to put together.
- Suggestions: To prevent dryness, consider cooking the pasta as the final step or adding extra sauce.
- Portions: Some diners found the dish a bit light, suggesting it may not be filling enough for larger appetites.
