SPAGHETTI CHICKPEA PUTTANESCA
INGREDIENTS
50ml olive oil (plus 2 tbsp to serve)
6 garlic cloves (crushed)
1 x 400g tin chickpeas (drained and patted dry)
2 tsp smoked paprika
2 tsp cumin
3/4 tbsp tomato paste
40g parsley (roughly chopped)
2 tsp lemon zest
125g green olives
250g small sweet cherry tomatoes
1/2 tsp caraway seeds
250g dried spaghetti (we use GF Buckwheat and Brown Rice Pasta)
500ml Chicken Bone Broth (2 tsp Tonemade dehydrated bone broth)
Salt & Black pepper
METHOD
1. Add oil to large pot on medium-high heat. Add garlic, chickpeas, smoked paprika, cumin and tomato paste and 1/2 tsp salt. Fry off for 12 min stirring occasionally until chickpeas are slightly crisp. Remove 1/3 of chickpeas and set aside to use as garnish
2. Combine parsley, lemon zest and olives. Add 2/3 of this parsley mixture to the saute pan with cherry tomatoes, caraway seeds and cook for 2 min on medium high-heat, stirring often
3. Add pasta and bone broth, 3/4 tsp salt, 200ml water and bring to simmer. Reduce to medium heat, cover and cook for 12-14min or until pasta is al dente.
4. Stir in remaining parsley mixture, drizzle with remaining oil and fried chickpeas and a grind of pepper - Serve 4.
