Chickpeas with Rosemary, Chilli and Garlic
|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)|
|Black pepper||To Taste|
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.