A tasty way to use leftover chickpeas…
I’ve been slack, but I am back (and with recipes). I’ve been cooking my heart out and posting it all on Instagram , I’ve been working with brands & I’ve just changed my whole life and it’s been fun. How did I change? I now do this, what I love, and wouldn’t change it for the world. I am so happy.
What haven’t I changed?
I am still waving the ‘Healthy not Hard’ flag. Still simple, still easy, still basic ingredients… I’m finally going to have some time over the next few weeks to experiment more so hopefully this is the start of a whole new set of posts from me! Let’s get this ball rolling again….. and what a better time to do it than on Jamie Oliver’s Global Food Revolution Day. Jamie Oliver – Champion of the World. Seriously. Did anyone ever read Roald Dahl’s Danny, Champion of the World? I totally picture Jamie on the cover of that book.
.. and end randomness.
Time to share my Chickpea, Spinach & Lemon pasta. It was inspired by a gorgeous package I received from GT Homewares with two of Glenn’s beautiful plates. This isn’t a sponsored post, but when I read on Glenn’s website “The saying about bright lights emerging from places of darkness might be said of Glenn Tebble’s creativity”, I totally related. Same with mine! Follow your dreams, people.
Anyway, this pasta will take you no more than 20 minutes & is a delicious way to use the leftovers of a can of chickpeas, some bottom-of-the-fridge spinach, Nonna’s lemon & an onion. Well, it was for me…
- 1 Onion, finely sliced
- 2 tbsp of olive oil
- Juice & rind of 1 lemon
- 1 cup of cooked canned chickpeas, drained & well rinsed
- 2-3 cups of loosely packed fresh spinach
- 250gms of linguine (or pasta of your choice)
- ⅔ of a cup of good quality vegetable stock
- Chilli & extra lemon wedges to serve
- Cook your pasta as per packet instructions in well salted water
- In a large pan, add your oil & fry your onions until caramelised
- Add the lemon rind, chickpeas and vegetable stock. Reduce the heat.
- When the pasta is cooked, drain well.
- Add the spinach to the large pan and cook until wilted (this will only take a few seconds)
- As soon as the spinach is wilted, add the pasta and the remaining lemon juice.
- Serve the pasta piled with chickpeas (which you'll need to chase around the bottom of the pan!), a wedge of lemon and fresh chilli if desired.
Mum & I shared this for lunch last Friday and it was definitely a 3-serve lunch for us (as in, we left a large serving), but I can see it becoming too if it was M & I over a glass of wine this evening…
I love chickpeas & will put them in anything…..
I am so excited to be back into writing & blogging & talking to you all. Over coming weeks I’ll be updating my web site information & sharing a little more about me & my life.
For now, have a fab week!