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Crispy chickpea and semi-dried tomato pasta
Crispy chickpea and semi-dried tomato pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a delicious crispy chickpea and semi-dried tomato pasta for a speedy lunch!
Ingredients:
  • 400g can chickpeas, rinsed, drained well (see notes)
  • 270g jar semi-dried tomatoes in oil
  • 375g dried large spiral pasta
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp dried chilli flakes
  • 125.00 ml fresh basil leaves
  • 62.50 ml shaved parmesan
Instructions:
  • Spread chickpeas on a paper towel-lined tray to dry. Then, drain tomatoes, saving the oil.
  • Prepare the pasta according to the instructions on the packet. Once cooked, drain the pasta, making sure to save 1/3 cup of the cooking water before discarding the rest.
  • In a large, deep frying pan over medium heat, warm 1 tablespoon of the reserved oil. Add chickpeas and cook for 8 to 10 minutes, stirring occasionally, until golden and crunchy.
  • Add the onion and sauté for 2 to 3 minutes until it starts to soften. Stir in the garlic, chili, tomatoes, and the rest of the reserved oil. Cook for an additional minute until aromatic. Mix in the pasta and reserved cooking liquid. Cook for 2 to 3 minutes until everything is heated through. Take it off the heat, then gently fold in the basil and spinach. Serve with a sprinkle of Parmesan on top.

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