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Serves: 8


5 cups penne of fusilli
4 sweet peppers, preferably a mixture of colours
4 large carrots, peeled
1 large red onion, peeled
2 tablespoon olive oil
1 tablespoon cumin seeds or 1½ teaspoons ground cumin
2 garlic cloves, minced
¼ fresh squeezed lemon juice from 1 large lemon
1 cup chopped fresh 1 large lemon
2 teaspoon salt
½ teaspoon cayenne
1 cup chopped fresh parsley
19 ounce can chickpeas


Bring a large pot of water to a boil over high heat. Add pasta and cook, according to package directions, about 10 minutes. Meanwhile, core and seed peppers. Slice into thin strips. Slice carrots and onion into thin strips. Heat oil with cumin seeds (not ground cumin) in a large, wide frying pan over medium heat. Shake occasionally until seeds make a popping sound, about 3 minutes. Immediately stir in garlic. Add peppers, carrots and onion. (If using ground cumin, sauté garlic in oil for 1 minute, then sprinkle with cumin before adding vegetables.) Stir often until onion softens, about 6 to 8 minutes. Remove pan from heat and stir in juice, salt and cayenne. Drain pasta well, then toss with warm vegetable mixture, parsley and drained and rinsed chickpeas. Serve at room temperature or chilled. Salad will keep warm, covered and refrigerated, up to 2 days. Serves 8

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