5-ingredient spiced chickpea pasta

Step 1/ 3

• 250 g orecchiette
• salt

• pot (large)
• colander

In a large pot, bring salted water to a boil and cook the orecchiette according to the package instructions, usually about 8–10 min. until al dente. Meanwhile, continue with the recipe. Once ready, reserve one cup of pasta water, then drain the pasta through a colander.

Step 2/ 3

• 400 g canned chickpeas
• 1 lemon
• 2 tbsp oil
• 1 tsp Kitchen Stories Aromen Reichtum seasoning
• alternative to Aromen Reichtum: black cumin, chili flakes, cumin and dried mint
• salt
• pepper

• sieve
• fine grater
• knife
• cutting board
• frying pan
• cooking spoon
• Aromen Reichtum seasoning

Drain chickpeas really well (the drier they are, the crispier they will be). Wash lemon thoroughly in hot water, zest and squeeze the juice from one half of the lemon. Set both aside. In a frying pan, heat half of the oil over medium heat. Add the drained chickpeas and sauté until golden brown and crispy, approx. 8–10 min. Season with salt and pepper. Remove from the pan and set aside. Add remaining oil to pan, then add the Aromen Reichtum spice mix or the alternative and fry for approx. 1 min.

Step 3/ 3

• 200 g baby spinach
• salt
• pepper

Add the pasta water and simmer for approx. 3–4 min. Then add the pasta, chickpeas, and lemon zest and mix. Lastly, add baby spinach and lemon juice and mix well until the pasta is glossy, the spinach has collapsed slightly and everything has come together. Season with salt and pepper to taste.

Enjoy your meal!