Chickpea Pasta with Rosemary & Parmesan
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For all my vego friends who still love to carb load, this one is for you (minus the anchovies).
A quick & easy pasta recipe that’s still high in protein without the addition of meat.
A quick & easy pasta recipe that’s still high in protein without the addition of meat.
You can make this all in the one pan to keep the post dinner clean up quick & easy!
Ingredients:
- 1 tbsp olive oil
- 4 x shallot, finely sliced
- 4 x celery sticks, finely sliced
- 4 x sprigs rosemary
- 4 x anchovy fillets in oil
- 2 x 425g cans of chickpeas
- 500g pack shell pasta
- 30g parmesan
Method:
- Finely slice shallots and celery
- Heat 1/2 tbsp olive oil in pan over medium-high heat & place rosemary sprigs in oil and fry until crispy
- Remove rosemary, set aside and leave rosemary infused oil in pan
- Add shallots, celery and anchovy fillets, cook for 5 mins stirring occasionally
- Pour in chickpeas, juice & all, plus three cans worth of water
- Bring to the boil and simmer for 5 mins then season with salt & pepper
- Use a stick blender to blitz the chickpeas mixture to give a silky texture
- Add pasta to chickpea pan and bring to the boil then reduce to a simmer until pasta is cooked
- Finely grate in most of the parmesan, stir and season if necessary
- Strip rosemary sprigs & serve over pasta with extra parmesan and enjoy my friends!
Servings = 4
Calories = 491
Macros = P: 21.4g, C: 78.8g, F: 11.8g
