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Speedy Garlic, Chickpea & Chilli Orecchiette
It’s so handy to have a couple of these 15-minute recipes up your sleeve for speedy midweek dinners. This dish has a lovely spicy kick, with garlicky greens, crunchy golden chickpeas and a fresh zing from the lemon zest.
👥 2 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
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.
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.
olive oil3 tablespoons
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.
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.
5
To serve, divide the pasta between bowls, then scatter over the lemon zest and plenty of black pepper.
lemon1
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