Chickpea, Silverbeet and Torn Pasta Broth
This is the ultimate ‘I can’t be f*cked’ dinner. If you’re under the weather or hungover and the situation shows no signs of improving, break out this recipe and it will cure what ails you.
Ingredients 12
3 tbsp extra-virgin olive oil
1 brown onion, large, thinly sliced
1 fennel bulb, cored and thinly sliced, fronds reserved and chopped
3 garlic cloves, large, finely minced
1 tsp chilli flakes
400 g chickpeas, tin, drained and rinsed
1 bunch silverbeet, stalks thinly sliced, leaves shredded
250 g flat pasta, such as broken lasagne sheets
1.5 l chicken stock
1 lemon, zest finely grated, juice squeezed
1 handful flat-leaf parsley leaves, picked and chopped
1 handful grated parmesan, freshly grated, plus extra to serve
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Method 8
Heat the in large shallow saucepan over a medium heat, add the , and a big pinch of salt and cook for a few minutes until they begin to soften and turn a light golden colour.
Add the and and cook for 1 minute.
Add the and , then reduce the heat to medium–low and cook for another 2 minutes.
Toss through the and cook until they begin to wilt.
Add the and and bring to the boil. Season well, then reduce the heat to low and cook, covered, for 10 minutes.
Remove the lid and stir through the zest and juice and half the . Cook uncovered for another minute or two to slightly reduce the liquid.
Add a good handful of and stir through until melted.
Add the and remaining and check the seasoning. Ladle into bowls and serve garnished with plenty more .
