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:
- 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.
- 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.
- 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.
- 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.
- 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/
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