- 1 onion
- 1 garlic clove
- 1 chilli
- A 250g punnet of cherry tomatoes
- A handful of rosemary
- A 400g tin of chickpeas
- A 200g pack of unsmoked lardons
- A 200g bag of chifferini pasta
- A 50g bag of peppery salad mix
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- 4 tbsp water
- Large pan with a lid
- Deep frying pan
Peel and finely chop the onion. Peel and finely chop the garlic. Halve the chilli. Scoop out the seeds or white bits (or leave them in for more heat) and finely chop it. Roughly chop the cherry tomatoes.
Pull the leaves off 1 rosemary sprig and finely chop them. Drain and rinse the chickpeas. Put a large pan of salted water on to boil.
Warm a deep frying pan or wok over a medium heat. Add 2 tsp olive oil and the lardons. Fry and stir over a medium-high heat for 8-10 mins till the lardons start to brown. Drain off any excess liquid.
Add the onion to the pan. Season with a good pinch of pepper and a little salt. Cook and stir over a medium heat for 5 mins till the onion is glossy and golden. Stir in the garlic, chilli and rosemary. Cook and stir for 1 min.
Stir in the cherry tomatoes and chickpeas with 4 tbsp water. Cover and cook for 20 mins till the tomatoes have broken down and the chickpeas are soft. Stir now and then.
When the pan of water is boiling, tip in the pasta. Simmer for 8 mins till it’s tender but still has a little bite. Drain well and tip back into the pan.
Taste the chickpea sauce and add more salt and pepper if you think it needs it. Add the sauce to the pasta and stir to mix well.
Serve the pasta in warm bowls, garnished with a few fresh rosemary leaves, and the peppery salad leaves on the side.