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Ingredients
- 500 g (1 lb) conchiglie (pasta shells)
- 2 tablespoons extra virgin olive oil
- 1 red (Spanish) onion, finely sliced
- 2-3 cloves garlic, crushed
- 425 g (14 oz) can chickpeas
- 1/2 cup (75 g/2 1/2 oz) sun-dried tomatoes, drained and thinly sliced
- 1 teaspoon finely grated lemon rind
- 1 teaspoon chopped fresh red chilli
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon finely choppedfresh parsley
- fresh parmesan shavings, for serving
Method
1. Cook the conchiglie in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2. While the pasta is cooking, heat the oil in a frying pan, add the onion and cook until soft and lightly golden.
3. Add the garlic to the pan and cook for another minute. Add the rinsed and drained chickpeas, sun-dried tomato, lemon rind and chopped chilli and cook over high heat until heated through. Stir in the lemon juice along with the chopped fresh herbs.
4. Toss the chickpea mixture through the pasta. Season with salt and pepper, to taste, and serve immediately, scattered with Parmesan shavings.
