Weeknight Cooking

Vicky Bennison's 'Cupboard Is Bare' Pasta & Chickpeas

May 30, 2019
1 Rating
Photo by Bobbi Lin
Author Notes

"I am madly writing the new book and have no time for cooking or anything. This is my go-to pasta dish when the cupboard is bare and my husband is hungry/complaining." —Vicky Bennison —Food52

  • Cook time 11 minutes
  • Serves 2
  • 200 grams good-quality pasta (I am fond of fusilli lungi, but most shapes will do—penne, orecchiette that kind of thing)
  • Olive oil
  • 1 garlic clove, minced
  • 1 (400g) tin chickpeas, drained
  • 1 tablespoon minced fresh rosemary
  • 1 "knife tip" of cayenne pepper
  • Grated Parmigiano, to serve
In This Recipe
  1. Chuck the pasta into boiling salted water and cook according to package instructions.
  2. Meanwhile, pour a puddle of olive oil into a frying pan and soften the garlic. You don’t want it to color, but you do want it to cook.
  3. Drain the tin of chickpeas and add them to the frying pan, giving a good stir and smooshing them with the back of your spoon so around half of them get crushed.
  4. Stir in the rosemary and cayenne. Add a ladleful of starchy pasta cooking water and let it bubble for a minute or so. Drain the pasta and add to the chickpeas. Plate up and scatter over some cheese.

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