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Tagliatelle with Chickpeas


Drain the chickpeas and place in a pan. Cover with water and add all the veg to the pan too. Bring up to the boil and simmer for about an hour until the chickpeas are tender. Make sure the chickpeas are always covered with water.

Remove the veg along with 100mls of cooking liquor and blitz together. Return to the pan and stir through the chickpeas. Season well.

Divide the tagliatelle roughly into 3. Rip the pasta into shorter strips – about 6cm long. Cook one third in lots of boiling salted water. Add another third to the chickpeas and simmer until just cooked, adding more water if necessary. Fry the final third in hot olive oil until the pasta pieces crisp up. Remove with a slotted spoon and drain on kitchen roll.

Combine the cooked pasta with the chickpeas, adding a little extra water so the pasta isn’t dry. Season well and add the fried crisp pasta pieces before serving.

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