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Cook
40m
Ingredients
Method
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Step 1
Heat 1 tbsp olive oil in a large non-stick frying pan set over a medium-high heat. Add half the sage leaves and fry for a minute or so on each side, or until crispy. Remove from the pan, tip onto a plate and set aside.
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For
2
M
I
2
tbsp
Olive oil
1
bunch
Sage leaves, small, picked
1
Onion, finely diced
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Jarred chickpeas: you could use tinned chickpeas if that is what you have to hand, but I really recommend investing in a jar from the Bold Bean Co. They are so incredibly creamy and packed full of flavour. Obviously I love them in this Chickpea Pasta, but they are tasty enough to eat straight from the jar.
Pasta: you could use any small pasta – macaroni or stellini are good substitutes. Orzo would also work well.
Make it spicy: sometimes I add a sliced chilli, pinch of dried chilli flakes, some smoked paprika or a little ‘Nduja to add a bit of heat/smokiness. A drizzle of chilli oil at the end is also delicious.
Extra veggies: you could add all sorts of veggies to this Chickpea Pasta. I often add a handful of spinach and let it wilt down – cavolo nero also works wells.
Chicken: add some leftover roast chicken or shredded roasted chicken if you wanted to make it more protein forward.
If you want to double the recipe: double everything and continue.
What to do with leftovers: Store leftovers in the fridge in an airtight container for 3 days. To reheat, either add to a pan over medium heat with a splash of water and stir well until bubbling. Or place in the microwave for 1-2 minutes until hot.
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Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Heat 1 tbsp olive oil in a large non-stick frying pan set over a medium-high heat. Add half the sage leaves and fry for a minute or so on each side, or until crispy. Remove from the pan, tip onto a plate and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
tbsp
Olive oil
1
bunch
Sage leaves, small, picked
1
Onion, finely diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Jarred chickpeas: you could use tinned chickpeas if that is what you have to hand, but I really recommend investing in a jar from the Bold Bean Co. They are so incredibly creamy and packed full of flavour. Obviously I love them in this Chickpea Pasta, but they are tasty enough to eat straight from the jar.
Pasta: you could use any small pasta – macaroni or stellini are good substitutes. Orzo would also work well.
Make it spicy: sometimes I add a sliced chilli, pinch of dried chilli flakes, some smoked paprika or a little ‘Nduja to add a bit of heat/smokiness. A drizzle of chilli oil at the end is also delicious.
Extra veggies: you could add all sorts of veggies to this Chickpea Pasta. I often add a handful of spinach and let it wilt down – cavolo nero also works wells.
Chicken: add some leftover roast chicken or shredded roasted chicken if you wanted to make it more protein forward.
If you want to double the recipe: double everything and continue.
What to do with leftovers: Store leftovers in the fridge in an airtight container for 3 days. To reheat, either add to a pan over medium heat with a splash of water and stir well until bubbling. Or place in the microwave for 1-2 minutes until hot.
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