Italian, Pasta

Pasta with chickpeas, herbs and chilli

This is a very tasty dish with herbal flavors and spiciness from the chilli. The garlic flavor is very nice despite the large amount. Also, a fruity olive oil and a good parmesan just adds to the goodieness!

Serves 5

500 g spaghetti
460 g cooked chickpeas (drained weight)
2.5 dl olive oil
6 garlic cloves, crushed
2 red chillies, finely chopped
30 g parsley
5 basil sprigs, chopped
1 handful bunch of oregano, chopped
0.5 tsp herb salt
1 tsp coarsely ground black pepper
75 g Parmesan cheese, grated

Mix the chilli, garlic and olive oil in a saucepan. Allow the oil to warm slowly over medium heat for about 12 minutes (it should not bubble). Cook the spaghetti according to the instructions on the package. Mix the spaghetti with the chilli- and garlic oil and stir in the Parmesan cheese until it melts. Stir in the chickpeas and all the herbs and salt. Serve the pasta topped with freshly ground black pepper.

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