Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>1. Put the first six ingredients and . teaspoon of salt into a large sauté pan, for which you have a lid, and place on a medium-high heat. Fry for 12 minutes, stirring every now and then, until the chickpeas are slightly crisp – you may need to turn the heat down a little if they start to colour too much. Remove one-third of the chickpeas and set aside to use as a garnish.</p> <p>2. In a small bowl, combine the parsley, lemon zest, capers and olives. Add two-thirds of the parsley mixture to the saut. pan, along with the cherry tomatoes, sugar and caraway seeds, and cook for 2 minutes on a medium high heat, stirring often. Add the pasta, stock, ¾ teaspoon of salt and 200ml of water, and bring to a simmer. Reduce the heat to medium, cover with the lid and cook for 12–14 minutes, or until the pasta is al dente.</p> <p>3. Stir in the remaining parsley mixture, drizzle with the remaining 2 tablespoons of oil and garnish with the fried chickpeas and a good grind of pepper.</p>