essentials Kabuli Chickpeas, pappardelle, spinach & lemon
Date posted:
Recipe by Simon Bryant
serves 4
Ingredients
250g dirt(y) kabuli chickpeas
375g dried wholemeal pasta (pappardelle, linguini - wider pasta is better)
120 ml extra virgin olive oil
1 small bunch spinach (or other leafy greens), leaves and stems separated
2 cloves garlic, crushed
juice of 1 lemon
zest of ½ lemon
cracked black pepper
salt flakes
½ red onion, finely sliced
handful of grated parmesan
Method
Soak chickpeas in plenty of cold water in the refrigerator overnight.
Drain chickpeas, discarding soak water. Place into a pot and cover with 3 times their volume of cold water. Bring to the boil and simmer for approximately 45 mins or until al dente. Drain, but reserve about 60 ml of cooking liquid (it’s tasty).
Cook up some quality wholemeal pasta (pappardelle, linguini, whatever; wider pasta is better here). Drain then toss in olive oil and set aside.
Separate the leaves from the stems of the spinach and roughly chop. Fry the stems, chickpeas and crushed garlic over gentle heat with a good dollop of good olive oil for a couple of minutes. Fold in the leaves with the lemon juice and zest, and the reserved cooking liquid from the chickpeas. The spinach will wilt in a few seconds so don’t overcook at this stage.
Throw the lot in a bowl with the pasta; with some olive oil, cracked pepper, half a sliced red onion, salt flakes and a handful of grated parmesan.