Spaghetti with Lemon Chickpeas and Greek Yoghurt
Thursday, September 17, 2015
As much as I go on about how much I can't take my pasta with anything but a good old fashioned pomodoro, if I'm eating it as much as I am, there's only so many times I can make the same dish before someone calls me good old fashioned boring.
I consider myself a pretty uncreative person so food is really my only platform to express myself making pasta my canvas, pretty often. This isn't such a bad thing. Artists can leave their masterpieces lying around for years not wanting to part with them, I just get to eat mine. My apartment doesn't have that much space anyway.
So, when I want to prove that I can make something other than spaghetti with tomato sauce, I like to get a little artsy. (I'm not implying there's no skill to this, there absolutely is, and one day I will care to share my perfected recipe for it).
These flavours work so well together and spaghetti is just the right vehicle to get them from a-b (from the plate to your mouth).
Spaghetti with Lemon Chickpeas
and Greek YoghurtServes 4
YOU WILL NEED:
250G (ABOUT 1/2 PACKET) SPAGHETTI OR PASTA OF YOUR CHOICE
1 CAN ORGANIC CHICKPEAS, DRAINED
1 PACKET ROCKET/ARUGULA
JUICE OF 3 LEMONS
1/2 CUP GRATED PARMESAN
SALT AND PEPPER
2 TBSP GREEK YOGHURT
ZEST OF ONE LEMON
Cook your pasta according to instructions.
Meanwhile, heat a tablespoon of olive oil in a pan and crisp up your chickpeas. Add 2 tablespoons of lemon juice and gently stir until the chickpeas are golden and crispy, about 5 minutes.
When the pasta is cooked and drained, stir in a tablespoon of olive oil, the remaining lemon juice and the grated parmesan. Add a pinch of salt and pepper to taste.
Toss in the chickpeas and the rocket leaves just before eating.
Mix the yoghurt with a tablespoon of water or lemon juice and drizzle it on top of the pasta with a little more olive oil, lemon zest, salt and pepper and chilli flakes.