By Simon Bryant
...or how to make chickpeas sexy for 4 in about an hour
Prepare half a pack of dirt(y) inc kabuli chickpeas by soaking in water overnight then cook according to packet instructions. Drain, but reserve about 60 ml of cooking liquid (its tasty).
Cook up some quality wholemeal pasta (pappardelle, linguini, whatever; wider pasta is better here). Drain then toss in olive oil.
Grab a small bunch of spinach (or any leafy green you fancy) and separate the leaves from the stems. Fry the stems and chickpeas over gentle heat in a decent dollop of good olive oil with a few cloves of crushed garlic for a couple of minutes. Fold in the leaves and splash in a squeeze of lemon juice, a little lemon zest, and the reserved chickpea cooking liquid. The spinach will wilt in a few seconds so dont overcook at this stage.
Throw that lot in a bowl with the pasta; add olive oil, cracked pepper, half a sliced red onion, salt flakes and a handful of grated parmesan.
*Italian Parmesan/Parmigiano-Reggiano is made with calf rennet. Can be substituted with a vegetarian friendly hard style cheese or vegan (dairy free) Parmesan style cheese
Image by Jacqui Way Photography