ADAM SWANSON'S ELICOIDALI WITH CHICKPEA SUGO
San Remo Elicoidali
1 1/2 tins chickpeas, strained
4 tbsp olive oil
2 garlic cloves, sliced thinly
1 tbsp fresh rosemary, finely chopped
1/2 cup flat leaf parsley, chopped finely
Massel Chicken Liquid Stock
1/2 cup Parmesan,
Salt & pepper
WHAT TO DO
Cook pasta as per packet directions.
Place half of the chickpeas into a food processor and blend to a paste.
Heat olive oil in a saucepan on low heat. Add the garlic cloves and cook for 2 to 3 minutes stirring continually.
Add the whole chickpea’s and chickpea paste. Cook on a low heat for 5 minutes. Add the chicken stock, rosemary and cook for a 5 minutes.
Once pasta is al dente, strain, add the pasta to pan.
Turn off heat and toss through the parsley.
Add to your shopping list:
No 163 Elicoidali 500g
Liquid Stock Chicken 1L
FOR MORE GREAT RECIPES:
Adam Swanson's Elicoidali With Chickpea Sugo
Emma's Chicken Gratin
Lynton's Almond Torte
Creative Media Productions