I’ve been feeling a bit under the weather in the last 2 days and the only thing that makes me feel better is…carbs!
This plate of spaghetti is exactly what I need today, and it’s cooked in a slightly different way that the traditional method of making pasta - most of the cooking, including that of pasta itself, happens in one pan, giving this pasta a unique creaminess without the addition of any dairy.
It requires a bit on multi-tasking but I promise you, it’s ready in no-time (especially if you used canned chickpeas) and delicious!
Ingredients (for 2)
200g spaghetti
1/2 cup dried chickpeas, soaked overnight then pressure cooked for 20 minutes
1 large zucchini, chopped into matchsticks
2l vegetable stock
2 tbsp extra virgin olive oil, divided
1 tsp smoked paprika
1/2 tbsp chilli powder
Salt to taste
Method
In a bowl, mix cooked chickpeas, smoked paprika, chilli powder and a pinch of salt. Transfer the chickpeas to a pan and cook on high heat until nice and crispy.
In the meantime, bring the veggie stock to a boil in a large pot. Add salt only if needed (depending on how salty the stock already is). Throw in the spaghetti and cook for HALF the time indicated on the packaging.
In a different pan, heat the remaining oil and add the zucchini and season with salt. Sauté on medium high for a couple of minutes.
Drain the pasta reserving the cooking stock. Transfer the pasta to the same pan with the zucchini and start adding back the stock, one ladle at a time, waiting for it to be absorbed by the pasta before adding more. Continue until the pasta is cooked through.
Top with crispy, smoky chickpeas and optionally another drizzle of olive oil, and enjoy!
Word of the Day
Ceci
(Chickpeas, pronounced 'cé·ce')
