Easy Chickpea Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Spaghetti
- 1 tbsp Olive oil
- 4 Shallots (diced)
- 2 Garlic clove (crushed)
- 120 g Chickpeas (canned (drained weight))
- 150 ml Reduced fat crème fraîche
- 100 ml Vegetable stock
- 60 g Parmesan (grated )
- 30 g Spinach
- 0.25 Lemon (juice only)
Method
- Add 140 g Spaghetti to a pan of boiling water with a pinch of salt and simmer for 12 minutes.
- Heat 1 tbsp Olive oil in a frying pan and then add 4 Shallots and 2 Garlic clove. Gently cook for 3 minutes, until softened.
- Add 120 g Chickpeas and cook on a low heat for 5 minutes, until the edges start to crisp up.
- Add 30 g Spinach, 150 ml Reduced fat creme fraiche, 100 ml Vegetable stock, juice of 0.25 Lemon and 60 g Parmesan and cook on a low heat for a 3-4 minutes until the spinach has wilted and the sauce has reduced.
- Drain the spaghetti and stir it in.