Speedy Garlic, Chickpea & Chilli Orecchiette
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 150g orecchiette
- 1 pack tenderstem broccoli
- 3 tablespoons olive oil
- 2 large cloves garlic
- 1 red chilli
- 240g canned chickpeas
- 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 and cook the pasta for 8–10 minutes, until al dente, adding the tenderstem for the final 2 minutes. Drain, reserving a mugful of cooking water.
Step 2
Meanwhile, warm the olive oil in a frying pan set over medium heat; add the garlic and chilli and cook for 2–3 minutes until just golden.
Step 3
Pour in the chickpeas and cook for 3–5 minutes, stirring every now and again, until fragrant and golden. Keep a careful eye on the garlic as it will taste bitter if it burns.
Step 4
Add the cooked pasta and tenderstem to the frying pan, along with a splash of the cooking water (about 3–4 tablespoons); stir to combine. Season to taste with salt.
Step 5
To serve, divide the pasta between bowls, then scatter over the lemon zest and plenty of black pepper.
Step 6
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