Pasta e Ceci

Ingredients for  1  Serving

• -

  Green outer leaves from a cauliflower
• 1 tbsp

  Olive oil
• 3

  Garlic cloves, sliced
• ½ tsp

  Chilli flakes
• 200g

  Tinned chickpeas, liquid reserved
• 100g

  Penne, or other pasta shapes
• Small handful

  Fresh flatleaf parsley, roughly chopped
• Small handful

  Fresh basil leaves
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Remove the tough stems from the cauliflower leaves and shred into 5mm thick slices. Set aside.
2. Heat the oil in a large frying pan and add the garlic and chilli flakes. Cook over a medium heat and once the garlic smells fragrant, add the chickpeas and its liquid. Turn the heat down to low and simmer for around 5 minutes to soften the chickpeas. Add the cauliflower leaves and continue to simmer.
3. Meanwhile, bring a large saucepan of water to the boil and season with salt. Cook the pasta for 8 minutes. Using a slotted spoon, transfer the penne straight from the boiling water to the chickpea mixture and add half a mugful of pasta water. Toss vigorously to combine. Season with salt and pepper.
4. Stir through the parsley, garnish with the basil leaves and serve.