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Chickpeas With Rosemary, Chilli And Garlic

Fettuccine.Inn's picture
Ingredients
  Dried pasta 1 Pound (500 Gram)
  Extra virgin olive oil 6 Tablespoon
  Garlic 4 Clove (20 gm), finely chopped
  Crushed chili flakes 1⁄2 Teaspoon
  Finely chopped fresh rosemary/1 teaspoon dried rosemary, crumbled 2 Teaspoon
  Canned chickpeas 14 Ounce, drained, rinsed (1 Tin, 400 Gram)
  Finely chopped fresh flat leaf parsley 2 Tablespoon
  Extra virgin olive oil 1 Tablespoon (Additional Required)
  Salt To Taste
  Black pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
5

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