Warming, nourishing, and pretty damn easy to pull together, this take on pasta e ceci is going to tick all of the boxes. We promise.
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Serves
4
Red Onions
Carrot
Garlic Cloves
Harissa
Drained Cooked Chickpeas
Reserved Chickpea Liquid
Chicken Stock
Water
Jumbo Pasta Shells
Roasted Red Peppers
Spring Onions
Orange
Dill
Feta
Olive Oil
Serves
4
Red Onions
Carrot
Garlic Cloves
Harissa
Drained Cooked Chickpeas
Reserved Chickpea Liquid
Chicken Stock
Water
Jumbo Pasta Shells
Roasted Red Peppers
Spring Onions
Orange
Dill
Feta
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Chop up the onions and carrot into a chunky dice and thinly slice the garlic cloves.
Step 2.
Add a shot of oil to a large saucepan and set over a medium heat. Once hot, tip in the onions and carrots and cook with a pinch of salt for 5-6 mins. Add the garlic and harrissa and cook for another 3-4 mins.
Step 3.
Tip in the chickpeas along with the liquid from the jar, the stock and the water. Season well with salt and black pepper. Bring to a boil and drop in the pasta.
Step 4.
Cook for 8 mins before finishing with roughly chopped peppers and finely chopped spring onions.
Step 5.
Add the juice of the orange and divide between warm bowls. Top with chopped dill and crumbled feta.
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