Chickpeas Cacio e Pepe
By OcadoLife
Published on 21 March 2025
After a speedy one-pot for a midweek dinner? Try Chickpeas Cacio e Pepe, from food stylist Rukmini Iyer – author of the bestselling Roasting Tin series. “This meat-free dish takes its flavour cues from the Italian pasta classic – cacio e pepe, traditionally made from pasta, black pepper and cheese. Here I’ve used chickpeas, plus rainbow chard for colour and freshness, and a squeeze of lemon to bring a zippy lift.” Check out Rukmini’s Potato, Spinach and Pesto Baked Eggs for another one-pan sensation.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
20 minsTotal time
Serves 4320 kcal/serving
10 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp olive oil
- 200g rainbow chard, stems cut into 1 cm pieces, leaves sliced
- 2 (570g) jars chickpeas, drained and rinsed
- 70g parmesan, finely grated (or vegetarian hard cheese, if required)
- 20g salted butter
- 1 tsp ground black pepper
- ½ lemon, juiced
Method
Step 1
Heat the oil in a large pan over a medium heat. Add rainbow chard stems and fry for 2 mins. Add the leaves with a pinch of salt and cook for 1 min.Step 2
Tip the drained chickpeas into the pan with 100ml boiling water. Partially cover and cook for 2 mins.Step 3
Add the parmesan, butter and black pepper. Simmer, stirring, for 3-4 mins, until the liquid has reduced. Turn off the heat; add the lemon juice, season and serve.