Kabuli Chickpeas, Wilted Spinach and Pappardelle
- 250g dirt(y) kabuli chickpeas
- 375g dried wholemeal pasta (pappardelle, linguini - wider pasta is better)
- 120ml extra virgin olive oil 1 small bunch spinach (or other leafy greens), leaves and stems separated 2 cloves garlic, crushed juice of 1 lemon zest of 1/2 lemon cracked black pepper salt flakes
- 1/2 red onion, finely sliced handful of grated parmesan
Soak chickpeas in plenty of cold water in the refrigerator overnight.
Drain chickpeas, discard soaking water. Place into a pot and cover with 3 times their volume of cold water. Bring to the boil and simmer for approximately 45 mins or until al dente. Drain, but reserve about 60 ml of cooking liquid (it’s tasty).
Cook up some quality wholemeal pasta (pappardelle, linguini, whatever; wider pasta is better here). Drain then toss in olive oil and set aside.
Separate the leaves from the stems of the spinach and roughly chop. Fru the stems, chickpeas and crushed garlic over gentle heat with a good dollop of good olive oil for a couple of minutes. Fold in the leaves with lemon juice, zest and the reserved cooking liquid from the chickpeas. The spinach will wilt in a few seconds so don’t overcook at this stage.
Throw the lot in a bowl with the pasta; with some olive oil, cracked pepper, half a sliced red onion, salt flakes and a handful of grated parmesan.