Chickpea and Spring Green Pasta
A creamy, seasonal, nourishing and garlicky pasta dish ready in under 30 minutes, perfect for midweek dinners.
Substitutes?
- No spring greens? Use green cabbage or spinach instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
300 g Spring greens (chopped)
2 garlic cloves (grated)
2 tbsp olive oil
170 g Spaghetti
1 Can chickpeas (drained)
½ Lemon
2 tbsp Yoghurt
salt & pepper
Recipe:
- Bring a large pan of salted water to the boil, add the spaghetti and cook until al dente. Drain, reserving about 200 ml of the cooking water.
- Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the chopped spring greens, grated garlic and a pinch of salt. Fry gently for 10 minutes, then add the chickpeas and spaghetti to the pan.
- In a mixing bowl, mix together the yoghurt, lemon zest, lemon juice, a pinch of black pepper and about 6 tbsp of the reserved pasta cooking water.
- Turn off the heat, then add the yoghurt mixture to the pan and mix well until coated. Season to taste.
How to store
Store in an airtight container, in the fridge, for up to 4 days. To reheat, add to a pan with a splash of water over low heat.
