SPICY CHILLI PASTA WITH ALMONDS AND CHICKPEAS
INGREDIENTS
1 tbsp olive oil
3 garlic cloves, chopped
1½ L vegetable or
chicken stock
½ tsp crushed red chilli
flakes
Salt, to taste
500g thin whole wheat
spaghetti
1 can chickpeas, drained
and rinsed
1 cup flat leaf parsley,
chopped
¼ cup roasted unsalted
almonds, chopped
½ cup grated Parmesan
METHOD
1 Heat the oil in a saucepan,
set over a medium-high
heat.
2 Stir in the garlic and sauté
for one minute.
3 Add the stock, chilli flakes
and 1 teaspoon salt. Bring
to the boil.
4 Add the pasta and cook,
stirring occasionally, until
the stock has almost been
absorbed and the pasta is
al dente, about 6 minutes.
5 Stir in the chickpeas,
parsley and chopped
almonds.
6 Garnish with a sprinkle of
Parmesan.
INGREDIENTS1 tbsp olive oil
3 garlic cloves, chopped
1½ L vegetable or
chicken stock
½ tsp crushed red chilli
flakes
Salt, to taste
500g thin whole wheat
spaghetti
1 can chickpeas, drained
and rinsed
1 cup flat leaf parsley,
chopped
¼ cup roasted unsalted
almonds, chopped
½ cup grated Parmesan
METHOD
1 Heat the oil in a saucepan,
set over a medium-high
heat.
2 Stir in the garlic and sauté
for one minute.
3 Add the stock, chilli flakes
and 1 teaspoon salt. Bring
to the boil.
4 Add the pasta and cook,
stirring occasionally, until
the stock has almost been
absorbed and the pasta is
al dente, about 6 minutes.
5 Stir in the chickpeas,
parsley and chopped
almonds.
6 Garnish with a sprinkle of
Parmesan.
