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Chickpeas Cacio e Pepe

By OcadoLife
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…
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Time and servings

Total time
Serves 4320 kcal/serving
Prep time
Cooking time

Ingredients

7 total
  • 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

3 steps

  1. 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.

  2. Step 2

    Tip the drained chickpeas into the pan with 100ml boiling water. Partially cover and cook for 2 mins.

  3. 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.