Creamy chickpea pasta with spinach and lemon

• 80 gwholegrain pasta(dry, penne or fusilli work well)
• 120 gchickpeas(canned, drained (1 tin))
• 50 gspinach(fresh baby spinach)
• 15 gtahini
• 75 mlvegetable stock(hot)
• ½lemon(juice and zest)
• ½onion(finely diced)
• 1 ½ clovesgarlic
• 1 tbspolive oil
• ¼ tspchilli flakes
• 5 gparsley(fresh, chopped)

Instructions

1. 1

   Cook the 80 g wholegrain pasta in plenty of salted water until al dente, following the packet instructions. Reserve about 200 ml of the cooking water before draining.

2. 2

   Drain and rinse the 120 g chickpeas. Set half of them aside and use the other half for the sauce.

3. 3

   Finely dice the ½ onion and chop the 1 ½ cloves garlic. Heat 1 tbsp of the 1 tbsp olive oil in a large pan and sweat the ½ onion over medium heat for about 4 minutes until translucent. Fry the 1 ½ cloves garlic for another minute.

4. 4

   Blend half of the 120 g chickpeas with the 15 g tahini, 75 ml vegetable stock, the juice of the ½ lemon and half of the softened ½ onion until you have a smooth sauce.

5. 5

   Fry the remaining 120 g chickpeas in the pan with the rest of the 1 tbsp olive oil for 3 minutes until lightly coloured. Add the ¼ tsp chilli flakes.

6. 6

   Pour the sauce into the pan, bring it to a brief boil and fold in the 50 g spinach until it wilts.

7. 7

   Fold in the drained 80 g wholegrain pasta and add enough cooking water for the sauce to cling creamily to the noodles. Season with salt, pepper and the zest of the ½ lemon.

8. 8

   Divide between two plates and scatter the chopped 5 g parsley on top.

Nutrition per 100 g