It’s so handy to have a couple 15-minute recipes up your sleeve for speedy midweek dinners. This dish has a spicy kick, with garlicky greens, crunchy golden chickpeas and a fresh zing from the lemon zest.

VOCABULARY –

handy (to come in handy) – to turn out to be useful when needed

a couple – two or more, but not many

to have something up your sleeve – to have an idea or plan that you have not told anyone about

to give it a kick – something that creates excitement – “The dish has a spicy kick.”

a zing – to make something interesting or exciting

lemon zest – the outermost layer of the lemon peel

Ingredients:

• 2 servings of orecchiette (about 150g / 5.3 ounces)
• 1 pack of broccolini
• 3 tablespoons of olive oil
• 2 large cloves of garlic finely chopped
• 1 red chili finely chopped
• 1 can of chickpeas drained
• 1 lemon zested
• a pinch of flaky sea salt & black pepper

Instructions:

1. Bring a large saucepan of salted water to a boil and cook the pasta for 8–10 minutes. Drain, reserving a mugful of cooking water.

1. Meanwhile, warm the olive oil in a frying pan set over medium heat; add the garlic and chilli and cook for 2–3 minutes until just golden.

1. Pour in the chickpeas and cook for 3–5 minutes, stirring every now and again, until fragrant and golden. Keep a careful eye on the garlic as it will taste bitter if it burns.

1. Add the cooked pasta and broccolini to the frying pan, along with a splash of the cooking water (about 3–4 tablespoons); stir to combine. Season to taste with salt.

1. To serve, divide the pasta between bowls, then add lemon zest and plenty of black pepper.

Source – https://www.deliciouslyella.com/en-us/recipes/garlic-chickpea-chilli-orecchiette/