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Nigella’s Garlic + Chilli Chickpea Pasta
Nigella named Queen Chickpeas one of her favourites in her Ocado shop - US! BOLD BEANS! We still haven't got over it. Anyway, she spoke about how this was her favourite way to use them - in a "very simple pasta dish" with garlic and chilli flakes, going golden in a generous glug of olive oil, with plump, creamy Queen Chickpeas, bean stock and all, simmer down into a silky sauce that clings to every piece of orecchiette. 5 ingredients, one pan, done in 20 mins. Melt a couple of anchovies into the oil with the garlic for an extra hit of umami, if you like.
Ingredients
1 jar Queen Chickpeas - with their bean stock
200g orecchiette, or any small pasta shape
4 tbsp of olive oil, plus extra for drizzling
4 cloves garlic, thinly sliced
1 tsp chilli flakes (more to taste)
Handful fresh parsley (about 10g), finely chopped
Parmesan, to finish (optional)
Optional Extra
4 anchovies
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Directions
Boil the pasta in well-salted water as per packet instructions, until al dente.
Meanwhile, warm a generous glug of olive oil in a large pan over medium-low heat. Add the garlic and chilli flakes, and anchovies, if using, and cook gently for 1-2 minutes until the garlic is fragrant and just turning golden - don't let it brown or it'll turn bitter.
Add the chickpeas with their bean stock and simmer for 4-5 minutes until the stock starts to thicken and emulsify into the garlicky oil. Seasoned well with cracked black pepper and salt to taste - keeping in mind the chickpeas are already well seasoned.
When the pasta's ready, lift it straight into the pan with a splash of the starchy pasta water. Toss everything together over the heat for a minute so the sauce clings to the orecchiette, adding more pasta water if it looks dry.
Off the heat, stir through the parsley. Taste and adjust salt and chilli. Serve with an extra drizzle of olive oil and parmesan grated over, if you like.
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