For the roasted chickpeas:
2 cans cooked chickpeas, drained well
3-4 cloves garlic, peeled and finely chopped
1 red onion, peeled and sliced
Salt and pepper
Handful sage or oregano, finely chopped
For the pasta:
1 pack favourite spaghetti
¼ cup raisins, soaked in 2 tablespoons of warm water for 5-10 mins
70g pinenuts, toasted
Juice and zest of 1-2 lemons
Handful of Italian parsley, finely chopped
Parmesan to serve (optional)

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  1. Preheat oven to 200 degrees celsius.
  2. Place the drained chickpeas in a roasting tray along with the remaining roasted chickpea ingredients and a little cooking oil. Mix well to combine.
  3. Place in oven to roast for 25-30 mins or until golden brown.
  4. Cook the pasta according to packet instructions.
  5. Remove the chickpeas from the heat and add the raisins and the soaking water, pinenuts, lemon juice and zest and Italian parsley and seasoning to taste.
  6. Mix well and tip into the drained spaghetti to combine.
  7. Serve Immediately with parmesan if desired.