Chickpea linguine with samphire and lemon

Chickpea linguine with samphire and lemon
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Struggling to make it to payday? You can still dine like a king if you’re on a budget with our chickpea pasta recipe. Seasoned with lemon, garlic, parsley and chilli, it’s packed full of flavour and will fill you up too. It’s a real winner.

And if that sounds good, then you’re going to love our lemon and parsley linguine.

Nutrition: per serving

Calories
516kcals
Fat
11.7g (1.6g saturated)
Protein
16.6g
Carbohydrates
75.7g (2.5g sugars)
Fibre
9.6g
Salt
0.5g
Calories
516kcals
Fat
11.7g (1.6g saturated)
Protein
16.6g
Carbohydrates
75.7g (2.5g sugars)
Fibre
9.6g
Salt
0.5g

Ingredients

  • 360g linguine
  • 2 tbsp extra-virgin olive oil
  • 5 sliced garlic cloves
  • 1 finely chopped red chilli
  • Bunch of chopped fresh parsley stalks (reserve the leaves for later)
  • 125ml dry white wine
  • 90g fresh samphire
  • 400g tin of drained and rinsed chickpeas
  •  A squeeze of lemon juice
  • Chopped reserved fresh parsley leaves

Method

  1. Cook the linguine according to the pack instructions. Reserve a mugful of the pasta cooking water, then drain well. While the pasta is cooking, heat the olive oil in a large non-stick frying pan.
  2. Add the garlic cloves, red chilli and a bunch of chopped fresh parsley stalks (reserve the leaves for later). Cook over a medium heat for 3-4 minutes until fragrant. Pour in the white wine, then simmer for 2 minutes.
  3. Stir in the samphire and chickpeas, then warm through. Add the drained linguine to the pan, tossing to coat. Toss with a splash of the reserved pasta water until well coated and saucy.
  4. Season to taste with a squeeze of lemon juice, salt and plenty of black pepper, then stir in the chopped reserved fresh parsley leaves. Finish with a drizzle of olive oil.

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