Ingredients

The following ingredients have 2 Servings
  • 140 g Spaghetti
  • 1 tbsp Olive oil
  • 4 Shallots (diced)
  • 2 Garlic clove (crushed)
  • 120 g Chickpeas (canned (drained weight))
  • 150 ml Reduced fat creme fraiche
  • 100 ml Vegetable stock
  • 60 g Parmesan (grated )
  • 30 g Spinach
  • 0.25 Lemon (juice only)

Instruction

  • Add the spaghetti to a pan of boiling water with a pinch of salt and simmer for 12 minutes.
  • Heat a little oil in a frying pan and then add the shallots and garlic. Gently cook for 3 minutes, until softened.
  • Add the chickpeas and cook on a low heat for 5 minutes, until the edges start to crisp up.
  • Add the spinach, creme fraiche, stock, lemon juice and parmesan and cook on a low heat for a 3-4 minutes until the spinach has wilted and the sauce has reduced.
  • Drain the spaghetti and stir it in.