Chickpeas and pasta w/ herbs

Ingredients

Serves 4

2 tins chickpeas, rinsed thoroughly

3 cloves garlic

1 lemon

400g pasta (any pasta will work, I’ve used fettuccine here)

1 cup finely chopped parsley

½ cup olive oil for cooking and dressing

salt and pepper to taste

Method

In a large bowl, add the chickpeas, crushed garlic, half of the juice of the lemon and ¼ cup of olive oil, cover and place in the fridge to marinate for a few hours or as long as you have, 20 minutes will be fine if that is all you have.

Cook the pasta according to the instructions on the packet, drain and then tip it back into the pot.

Heat the pot over medium heat and add the chickpeas, ensuring you tip all the olive oil into the pot, stirring occasionally making sure the pasta doesn’t stick.

Once the chickpeas are heated through, add the remaining olive oil, lemon juice and parsley and stir through.

Serve immediately with salt and pepper. For a non-vegan version, feel free to add parmesan cheese.