Chickpea and Lemon Pasta
Deciding what to cook for dinner every night can be a real drag. Instead of trawling through cookbooks, do a little pantry inventory and see what you have. If there's a can of chickpeas and half a packet of pasta in there, then we have the dish for you! This hearty and delicious chickpea and lemon pasta is simple to make, takes only 30 minutes, and is a great choice for a budget-friendly dinner.
Lemon, spinach, and chilli flakes are such a perfect flavour combination, brightening up the earthiness of the chickpeas. However, our secret ingredient is a tablespoon of miso paste - the deep flavour will have everyone coming back for seconds.
If you want even more of a flavour sensation, add some chopped crispy bacon before serving.
Ingredients 12
250 g shell pasta
3 cloves garlic, finely sliced
1 can chickpeas, drained and rinsed
80 g parmesan, about 1 cup grated
3 tbsp olive oil
2 tsp thyme, dried
1⁄2 tsp chilli flakes, optional
1 tbsp white miso paste
3⁄4 tsp salt
1⁄2 tsp pepper
1 lemon, large, zested and juiced
2 cups baby spinach, 120g
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Method 6
Bring a large pot of heavily salted water to the boil. Add the and cook to packet instructions until al dente. Reserve 2 cups of the pasta water, then drain the pasta and set aside.
Meanwhile, start the sauce. Finely slice the . Drain and rinse the can of . Grate the on the fine side of a box grater, you should have about 1 cup of grated cheese.
In a large frypan over medium heat, add the and saute the and dried for 1-2 minutes until fragrant. Add the and and fry for 3-4 minutes, stirring occasionally.
Pour in 1 cup of the reserved pasta water, then add in the and stir until dissolved. Season with the and , then turn the heat to low and simmer gently for 2-3 minutes to let the liquid thicken slightly.
Add the cooked , mixing gently, then turn off the heat. Add the grated , the zest and juice of the and 3/4 cup of the remaining pasta water. Stirring constantly to dissolve the parmesan into the pasta water to create a silky sauce. Everything should look saucy and glossy. Add the and mix again until the spinach has wilted slightly.
Taste and add more , , or if you like, adding a little more pasta water to loosen the mix if needed. Spoon into bowls and serve.
Clove Kitchen's tips
Remember to reserve some pasta water - it is a key element to making this recipe. And don't forget to turn off the heat before you add the remaining pasta water, lemon, and parmesan; this helps to create a silky sauce without clumpy bits of cheese.
Helpful tips
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Notes
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