Vegetarian chickpea pasta
This simple, almost delicate dish is our family's variation of a recipe given to Marietjie by her cousin Heidi, who was given it by a colleague with an Italian husband. We buy dry chickpeas at Mefco and cook it overnight in a slow cooker until it is soft and tender. Alternatively, use canned chickpeas.
- Approximately 100 ml cooked chickpeas per person
- Olive oil
- 1 garlic clove per person, finely chopped
- Optional: chilly flakes or a whole chilly
- At least 1 teaspoon fresh parsley per person, chopped
- 1 halve of a lemon
- Spiral pasta, cooked
- Black pepper to season
- Optional: parmesan cheese
- You need to have all your ingredients and measures on standby, because once you get started, you'll have to work quickly.
- Heat a smallish (20cm) pan on high. Boil your pasta water and add dry pasta.
- Test your pan to see that it's hot enough: when you flick a drop of water into it, it should sizzle away. Add a few tablespoons of olive oil to the pan and then the garlic.
- Optional: Add chilly flakes if you want it to be hot, or infuse with a whole chilly which you can remove before serving if you want a little zing.
- When the garlic starts to brown, add your chickpeas. Stir them frequently to prevent burning, and add olive oil if it runs out.
- By the time the chickpeas start to turn golden brown, your pasta should be close to ready.
- Squeeze the juice of your lemon-halve into the pan and add the freshly chopped parsley.
- Season with a pinch of freshly grinded black pepper, and turn down the heat while you drain the pasta.
- Serve immediately. You can add a little parmesan cheese, but at least try this dish without the parmesan.