Roasted Harissa, Tomato and Chickpea Spaghetti
Inspired by techniques from America's Test Kitchen.
Spaghetti tossed in the baking dish with jammy roasted cherry tomatoes, chickpeas, red onion and harissa, made creamy with ricotta.
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Method
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EU nutrition claims
- Source of protein: 3.7 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 3.7 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 319 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.4 g per serving
0.8 % of the 50 g daily maximum · 1.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 33 cm baking dish
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 631 kcal |
| Protein | 23.2 g |
| Carbohydrate | 92.6 g |
| of which sugars | 11.8 g |
| of which free sugars | 0.4 g |
| Fat | 19.2 g |
| of which saturates | 5.5 g |
| Fibre | 9.7 g |
| Salt | 2.29 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
