Vicky Bennison'S 'Cupboard Is Bare' Pasta & Chickpeas
- 200 grams good-quality pasta (I am fond of fusilli lungi, but most shapes will do-penne, orecchiette that kind of thing)
- Olive oil
- 1 garlic clove, minced
- 1 (400g) tin chickpeas, drained
- 1 tablespoon minced fresh rosemary
- 1 "knife tip" of cayenne pepper
- Grated Parmigiano, to serve
- Chuck the pasta into boiling salted water and cook according to package instructions.
- Meanwhile, pour a puddle of olive oil into a frying pan and soften the garlic. You don't want it to color, but you do want it to cook.
- Drain the tin of chickpeas and add them to the frying pan, giving a good stir and smooshing them with the back of your spoon so around half of them get crushed.
- Stir in the rosemary and cayenne. Add a ladleful of starchy pasta cooking water and let it bubble for a minute or so. Drain the pasta and add to the chickpeas. Plate up and scatter over some cheese.
pasta, olive oil, garlic, chickpeas, fresh rosemary, knife
Taken from food52.com/recipes/81317-vicky-bennison-s-cupboard-is-bare-pasta-chickpeas (may not work)