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5 from 3 votes

Shell Pasta In Barbeque Sauce

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Pasta
Cuisine: Italian fusion
Servings: 4


  • 1 pound shell pasta (use any other shape)
  • ½ large head or 1 small head of cauliflower , separated into small florets
  • 1 cup dried chickpeas , soaked overnight and cooked until tender.
  • 1 to 1 ½ cups of barbeque sauce (adjust per your tastebuds)
  • ¼ cup of capers.
  • For Barbeque Sauce:
  • 1 cup tomato ketchup
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 2 tbsp chilli sauce
  • 1 tbsp dijon mustard
  • ½ cup balsamic vinegar
  • cup sugar
  • ¼ cup tamari (use soy sauce if you can't find this)


  • Place all the ingredients for the sauce in a saucepan and bring to a boil over medium-low heat. Simmer for another 10 minutes, stirring frequently. Set aside.
  • Cook the pasta according to package directions, or until al dente.
  • In the last five minutes of cooking add to it the cauliflower separated into small florets.
  • Add the cauliflower and pasta in a bowl. Add to it the kala chana, barbecue sauce and capers.
  • Mix well and serve.