Can’t recommend enough for a speedy supper.
Ingredients
Makes 2 portions
180g dried spaghetti
A small handful of samphire
Half a jar chickpeas
Parmesan to taste
Pinch chilli flakes
3 garlic cloves, minced
Zest and juice of half a lemon
Olive oil, salt & pepper
Recipe
1. Bring a large pan of salted water to the boil, cook spaghetti to al dente, with the samphire going in for the last minute of cooking. Drain, reserving a cup of pasta water
2. Meanwhile in a medium pan heat a little olive oil over a medium heat, stir in chilli flakes and garlic and cook out for a couple of minutes
3. Add the chickpeas including stock to the chilli garlic pan with a couple of tablespoons of pasta water. Bring to the boil, then stir in the lemon.
4. In the pasta pan vigorously stir together the chickpeas and pasta over a medium heat, adding a little more pasta water as needed to form a sauce
5. Turn off the heat and stir in grated Parmesan & season to taste
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