Chickpeas with Rosemary, Chilli and Garlic Recipe
Ingredients
| Pasta | 500 Gram, dried | |
| Extra virgin olive oil | 6 Tablespoon | |
| Garlic | 4 Clove (5gm), finely chopped | |
| 1/2 tsp crushed chilli flakes | ||
| 2 tsp finely chopped fresh rosemary or 1 tsp dried rosemary, crumbled | ||
| Chickpeas | 400 Gram, drained, rinsed | |
| Chopped | 2 Tablespoon, finely chopped | |
| Additional extra virgin olive oil | ||
| Salt, black pepper | ||
Directions
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, heat oil in a large frying pan.
Add garlic, chilli flakes and rosemary and cook over medium-high heat until fragrant, 1 minute.
Add chickpeas and cook until sizzling hot, 3 minutes.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with the parsley to the hot sauce.
Toss well to coat, adding 2 tbsp additional olive oil, salt, pepper and reserved water as needed.
Serve immediately.
While pasta is cooking, heat oil in a large frying pan.
Add garlic, chilli flakes and rosemary and cook over medium-high heat until fragrant, 1 minute.
Add chickpeas and cook until sizzling hot, 3 minutes.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with the parsley to the hot sauce.
Toss well to coat, adding 2 tbsp additional olive oil, salt, pepper and reserved water as needed.
Serve immediately.
Chef
