
Chickpea Recipes, Stews + Bean Bowls -
Ceci e Pepe Pasta: Chickpea Pasta with Miso + Pepper
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Author:
Hetty McKinnon
Ingredients
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500g spaghetti or other long pasta
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1 x 660g jar Organic Chickpeas, drained
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3-4 cloves garlic, grated (to your liking)
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1/2 teaspoon red chilli flakes
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60g miso paste
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Extra virgin olive oil
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2 teaspoon black pepper, plus more to serve
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Basil leaves, to serve
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1 lemon, halved
Directions
Bring a large pot of salted water to the boil and add spaghetti and cook according to package instructions. When ready, scoop out and reserve 2 cups of the pasta cooking water before draining the pasta.
Meanwhile, place the chickpeas, garlic, red chilli flakes, and miso paste into a medium bowl and coarsely mash with the back of a fork or a potato masher until you have a chunky, thick paste (you can also use a food processor but don't puree, make sure there are some chunks).
Heat a large fry pan on medium-high heat, add 3 tablespoons of olive oil, along with the black pepper and cook for 30 seconds until aromatic. Add the chickpea mixture and stir for 3-4 minutes, until it is starting to stick to the pan.
Add 1 cup of pasta cooking water to chickpeas and stir to combine. Add the pasta to the pan and toss to coat. Add more of the pasta cooking water, about ¼ cup at a time, until the chickpeas are saucy and loose and wraps around the pasta easily (I used all two cups). Finish with a drizzle of olive oil.
Top with basil leaves and a generous squeeze of lemon juice and serve immediately.
We've de-Americanised this recipe from the ABC Everyday for you + made it more Bold Bean Co friendly. The original for the recipe is here.