5-ingredient lemony chickpea and tahini tagliatelle

Step 1/ 4

• 1 lemon
• 300 g canned chickpeas
• 15 g parsley

• fine grater
• sieve
• cutting board
• knife

Zest and juice the lemon. Drain the chickpeas. Roughly chop the parsley.

Step 2/ 4

• 3 tbsp tahini
• olive oil
• salt
• pepper

• frying pan
• 2 bowls

Set a frying pan over medium heat and add some oil. Add drained chickpeas and fry until slightly browned, approx. 5 - 7 min. Season with salt and pepper. Divide the chickpeas equally into two bowls. Mash one bowl of chickpeas well with a fork. Add some olive oil, tahini, and lemon juice to the mashed chickpeas, and mix well to combine.

Step 3/ 4

• 250 g tagliatelle
• salt

• pot
• colander

Bring a large pot of water to boil, season generously with salt, and cook tagliatelle according to the package instructions. Drain, reserving some pasta water.

Step 4/ 4

• 200 ml pasta water

Add half the reserved pasta water to the mashed chickpea and tahini mixture to form a sauce. Add sauce and cooked pasta to the pan you crisped the chickpeas in, and toss to combine. Drizzle in olive oil or add more pasta water as needed until creamy. Add about half of the parsley and toss, then serve tagliatelle with remaining crispy chickpeas, lemon zest, and remaining parsley on top. Enjoy!

Enjoy your meal!