Chickpeas Cacio e Pepe
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: 20 min
- Servings: 4
Source: ocado.com
Ingredients
- olive oil
- rainbow chard, stems cut into 1 cm pieces, leaves sliced
- jars chickpeas, drained and rinsed
- parmesan, finely grated
- salted butter
- ground black pepper
- lemon, juiced