Pasta with chickpeas, chilli, broccolini, feta and lemon
Dry spelt pasta
240 g, (spiral)
1 medium, finely chopped
2 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Fresh red chilli
1 whole, deseeded, finely chopped
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
2 bunch(es), trimmed, cut into long florets
Vegetable stock, liquid, salt-reduced
⅓ cup(s), (80ml)
100 g, baby variety
50 g, soft variety, crumbled, to serve
1 medium, cut into wedges to serve
- Cook the pasta in a saucepan of boiling salted water following packet instructions. Drain. Return to the pan.
- Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring, until softened. Add the garlic, lemon rind and chilli and cook, stirring, for 30 seconds or until fragrant. Add the chickpeas, broccolini and stock. Bring to the boil. Cover and cook for 2 minutes or until broccolini is just tender.
- Add the chickpea mixture, rocket and juice to the pasta in the pan. Season with salt and pepper, toss to combine. Serve with the feta and lemon wedges.