Chickpeas Garlic Pasta

Enjoy this simple, authentic Italian pasta soup recipe at home with our premium dried chickpeas. JC’s sources our Chickpeas from the Ord River region of the Kimberley, they produce a nutty flavour and larger pea that stay deliciously plump while cooking. A cut above the canned variety, you’ll wonder why you ever took that shortcut.

Serves: 6

Prep time: 20 min + soak time

Ingredients

500g JC’s Premium Australian Chickpeas (soaked overnight in cool water or for at least 8 hours)
2 tbsp of olive oil
4 cloves of garlic
250g pasta – tubetoni, macaroni or small shells

Method

1. Rinse your JC’s Premium Australian Chickpeas and place into a saucepan with 3L of water, olive oil and garlic.
2. Bring to boil and simmer on low heat until chickpeas are tender (you should be able to squash them with your tongue without too much effort).
3. Season with generous amount of salt just before the end of cooking and set aside.
4. Cook pasta in a pan of boiling water until al dente, before draining and adding to cooked chickpeas.
5. Simmer until pasta is cooked through and serve garnished with some cracked pepper, lemon juice, parsley, rosemary sprigs, or fresh grated parmesan for added texture and flavour.