Ingredients
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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Method:
- Preheat oven to 200 degrees celsius.
- Place the drained chickpeas in a roasting tray along with the remaining roasted chickpea ingredients and a little cooking oil. Mix well to combine.
- Place in oven to roast for 25-30 mins or until golden brown.
- Cook the pasta according to packet instructions.
- 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.
- Mix well and tip into the drained spaghetti to combine.
- Serve Immediately with parmesan if desired.
