Name: Chickpeas al Limone
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 70g wholewheat or spelt pasta - we love conchiglie or orecchiette for this; 50g pine nuts; 3 tbsp olive oil, plus extra to serve; 2 fat garlic cloves, thinly sliced; 2 lemons, the zest of 2 and the juice of 1; 2 tbsp creme fraiche; 40g parmesan, plus extra to serve; 1 x 570g jar Queen Chickpeas - with their bean stock; A small bunch of basil or parsley (or a combo of the 2), roughly 15g, leaves picked and roughly chopped

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Chickpeas al Limone

ZOE

We love beans, we love pasta, but the 2 together will be a meal your gut microbes will thank you for. Swapping half the pasta for chickpeas will boost the fibre + protein content, helping you stay full, satisfied + ENERGISED for longer.

Feeds: 3

Takes: 20 minutes

Ingredients

70g wholewheat or spelt pasta - we love conchiglie or orecchiette for this
50g pine nuts
3 tbsp olive oil, plus extra to serve
2 fat garlic cloves, thinly sliced
2 lemons, the zest of 2 and the juice of 1
2 tbsp creme fraiche
40g parmesan, plus extra to serve
1 x 570g jar Queen Chickpeas - with their bean stock
A small bunch of basil or parsley (or a combo of the 2), roughly 15g, leaves picked and roughly chopped

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Directions

step 1
Bring a pan of salted water to the boil and cook the pasta until al dente.
step 2
Meanwhile, heat the olive oil in a pan over a low heat and add the pine nuts and garlic. Cook for 2-3 minutes until fragrant and lightly golden, stirring often to make sure the garlic doesn’t burn.
step 3
Finely grate in the zest of one and a half lemons then squeeze in the juice of ½. Pour in the chickpeas with their bean stock and stir to coat in the garlicky oil. Bubble away for 4-5 minutes to allow the stock to thicken slightly and emulsify.
step 4
Add the pasta, creme fraiche, parmesan, most of the parsley, basil and season with plenty of cracked black pepper and salt to taste. Mix vigorously so that the sauce fully coats the pasta and chickpeas. Check for acidity - adding a squeeze more lemon juice to your liking. It should be fresh but not overly sour.
step 5
Serve into bowls and top with extra parmesan, the remaining parsley and lemon zest, cracked black pepper and a drizzle of olive oil.

Made with:
Queen Chickpeas

This is the ultimate chickpea. It's tender, giant and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them.

Mighty Queen Chickpeas

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.
Additive and preservative-free. Just the highest quality beans, water and a pinch of salt.

cook with queen chickpeas

Chickpeas al Limone

Ingredients

Made with: Queen Chickpeas

Directions

Made with: Queen Chickpeas

More Recipes

Made with:
Queen Chickpeas

Made with:
Queen Chickpeas