Paprika-Butter Pasta with Keema, Black Chickpeas & Greek Yogurt

This recipe came together almost by accident but turned out so deliciously that I knew it had to be shared. I had some leftover keema from making samosas, and instead of letting it go to waste, I decided to get creative. Inspired by Anna Paul’s mum’s viral Turkish pasta, I cooked up some buttery, paprika-coated noodles and layered everything together with tangy Greek yogurt, black chickpeas, and red onion.

The result? A comforting, spicy, creamy pasta bowl that blends desi flavors with a Turkish-style twist. It’s the perfect way to repurpose leftovers while making something totally new

Ingredients

For the Keema:

• 2 tbsp oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp grated ginger
• 300g minced beef or lamb (I used lamb)
• 1 green chilli, finely chopped (optional)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tbsp tomato purée
• 1 handful chopped fresh coriander (optional)
• Salt, to taste
• 1/2 cup frozen peas

For the Pasta:

• 250g pasta (mafaldine works well but any pasta will do)
• 1 tsp paprika (smoked or sweet)
• 2 tbsp butter
• Salt, for boiling water

Toppings:

• handful of black chickpeas (I usd canned kala chana)
• 1/4 red onion, thinly sliced
• dollop of plain Greek yogurt

Method

Prepare the Keema

• Heat oil in a pan. Sauté onions until golden.
• Add garlic, ginger, and green chilli, cook for 1–2 minutes.
• Add mince and cook until browned, breaking it apart.
• Stir in all spices and tomato purée. Add peas.
• Simmer for 10–15 minutes until thick. Season to taste and stir in fresh coriander if using.

Cook the Pasta

• Boil pasta in salted water until al dente. Drain.
• While hot, sprinkle over paprika and mix in butter until fully melted and coated.

Assemble the Bowl

• In a bowl, layer the paprika-butter pasta as the base.
• Spoon generous helpings of keema on top.
• Add dollops of greek yogurt, scatter black chickpeas, and finish with red onion slices.

Tips & Customisations

• Add a touch of lemon, sumac, or handful of cherry tomatos for brightness.
• Add some crushed garlic to your Greek yoghurt for added flavour
• For a vegetarian twist, try mushroom mince or lentils instead of meat.