Spicy Vegetable Salsa

Number of Portions
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- 500 grams pasta shapes
- 2 tbsp olive oil
- 2 carrots, coarsely grated
- 2 courgettes, coarsely grated
- 50 grams Arrabbiata Seasoning
- 100 grams houmous
- 425 grams tin chick peas, drained and rinsed


Cook the pasta in boiling water for 15-20 minutes. Drain and cool.

Heat the oil in a frying pan and fry the carrot, courgette and Schwartz for Chef Arrabbiata Seasoning for 2-3 minutes. Allow to cool.

Stir in the houmous, chick peas and pasta. Ideal as a jacket potato or open sandwich filling, or mixed with new potatoes.