I believe that one of the most wonderful things that anyone can do, to show you their love, is cooking for you. A few months ago a very special person introduced me to this dish and it has since become one of my favourite ways to cook pasta. 
-1/2 pack spaghetti
-1 tin of chickpeas
-zest and juice from 1 lemon
-2 cloves of garlic
-2 tbsp olive oil
-1/2 tsp chilli flakes
-some chopped rosemary 
-1/2 cup white wine
-3 tbsp unsweetened almond milk
Begin by cooking your pasta in salty water for 7-8 mins. Make sure you don't over do it as it will get the chance to cook a bit more in the chickpea sauce later on. 
The main part of the dish is the chickpea sauce. So for that, empty a can of chickpeas (wash beforehand)  in a pan with two chopped cloves of garlic and 2 tbsp of olive oil. Cook on low heat with some salt, pepper, chilli flakes and lemon zest for 10-12mins. Continue by taking a ladle of chickpeas out the pan and putting them aside for now, we will be using these to finish the dish off. Next, take a potato masher or a fork and mash the remaining chickpeas in the pan. Once you've done that add a ladle of the salty water, in which you cooked your pasta, and pour it in the pan. Mix it well and then add the lemon juice, white wine and chopped rosemary. The sauce should be looking quite watery now so let the juices evaporate a little before adding the almond milk. (A little disclaimer for the almond milk, you can use normal milk, single cream or any other milk alternative but it is important you use some creamy product to balance out the acidity from the lemon and the wine). Cook for an extra 5-7mins and then empty the spaghetti in the sauce and mix it all together. I would suggest you keep the sauce quite runny as the spaghetti will very quickly absorb most of it. 
Plate your spaghetti and sprinkle some of the whole chickpeas you left aside earlier on. Lastly decorate with some rosemary and Voilà!!!!
Back to Top