Charred Broccoli, Chickpea & Harissa Pasta
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 150g pasta
- 1 head broccoli
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic
- 1–2 red chillies
- 1 x 14 oz tin chickpeas
- 2 tablespoons of harissa paste
- handful of walnuts
- 1 lemon
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Bring a large saucepan of salted water to the boil, add the pasta according to packet instructions until al dente. Drain, reserving a mugful of cooking water and set aside.
Step 2
Whilst the pasta is cooking, set a large dry frying pan over high heat. Add half of the broccoli and cook for 7–8 minutes, tossing every so often, until charred at the edges and the colour has darkened slightly; remove from the pan and repeat with the remaining broccoli.
Step 3
Reduce the heat to medium–low (you might need to let the pan cool down first), add the olive oil, garlic and chilli; cook for 4–5 minutes until golden.
Step 4
Add the chickpeas, harissa and pasta, along with a splash of cooking water, and toss together until you have a silky sauce; stir in the broccoli, walnuts (if using) and lemon zest. Season to taste with flaky sea salt and black pepper.
Step 5
To serve, divide the pasta between bowls and drizzle over a little more olive oil.
Step 6
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