From issue 55. Recipe Jane Lyons
This is a beautiful comfort dish for winter. The crispy chickpeas are a great addition – they’re also delicious on toast with feta, atop creamy scrambled eggs or tossed through a salad.
Serves 3-4
Garlic oil
- 3 cloves garlic
- 1/4 cup extra virgin olive oil
Crispy chickpeas
- 1 can chickpeas, drained
- 1 tsp flakey sea salt
- 1 tsp cracked black pepper
- 2 tbsp smoked paprika
- 2 tbsp extra virgin olive oil
Pasta
- 500g dried pappardelle
- 100g parmesan
- 1/4 cup flaked almonds, toasted
- 1 fresh red chilli, thinly sliced
- zest and juice of one lemon
For the garlic oil, grate garlic cloves into a small bowl with olive oil and whisk to combine. Leave for 1-3 hours to infuse.
To make the crispy chickpeas, place chickpeas in a medium-sized bowl with sea salt, pepper and paprika. Stir to coat. Heat olive oil in a frying pan over a high heat. Pour chickpeas into pan (they should sizzle) and cook for 2-3 minutes, stirring occasionally. Lower to a medium heat and cook for a further 5 minutes until browned and crispy. Remove from heat and set aside.
Cook pappardelle according to the packet instructions. Drain and toss with a little olive oil, then place in a large bowl.
Add chickpeas and 3 tablespoons garlic oil to the pasta and toss to combine. Serve topped with parmesan, flaked almonds, chilli and lemon zest and juice.
