Penne with Chickpeas, Tomatoes and Parsley

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Penne with Chickpeas, Tomatoes and Parsley

 

 

500 g (17 1/2 oz) GF penne pasta

100 ml (6 3/4 fl oz) olive oil

3 garlic cloves, crushed

400 g (14 oz) can chickpeas (garbanzo beans), drained, rinsed

4 large ripe tomatoes, roughly chopped

1/4 cup flat-leaf parsley leaves, roughly chopped

2 lemons, rind finely shredded, juiced

vegan parmesan cheese, to serve

 

 

1. Cook pasta in a large saucepan of boiling salted water, following

packet directions, until tender. Drain pasta, reserving 2 tablespoons

(8 tsp) of cooking water.

 

2. Heat 2 tablespoons (8 tsp) of oil in the saucepan over medium heat.

Add garlic. Cook for 1 minute. Add chickpeas and tomatoes. Cook for 3

to 4 minutes, or until heated through. Add parsley, lemon rind, 1/4

cup of lemon juice and remaining 1/4 cup of oil. Season with salt and

pepper. Cook for 1 minute.

 

3. Add pasta and cooking water to chickpea mixture. Toss over low heat

until heated though.

 

4. Spoon pasta into bowls. Top with vegan parmesan. Serve immediately.

 

 

Serves 4.