Beyond easy to rustle up, this sunshine yellow pasta dish champions two of our favourite pantry suppliers and is packed full of moreishly addictive crispy-roast chickpeas from BoldBean Co. then finished with major middle eastern flavour vibes thanks to a generous sprinkling of Carom za'atar from Spice & Green. 

INGREDIENTS YOU'LL NEED  

HOW TO MAKE IT

Step 1

Warm EVOO in a pan over a medium heat, add shallot, chilli and garlic. Allow to sizzle for 2 minutes, remove pan from heat. Add 1/2 tsp salt, generous grind of black pepper, 150g chickpeas and their stock, juice and zest of 1/2 a lemon.

Step 2

 Add boiling water to saffron, allow to bloom for 20 minutes.

Step 3

Toss 250g chickpeas (drained and patted dry) with 2 Tbsp EVOO. Roast in 220c oven shaking the baking tray occasionally until they are deeply golden and crisp. Be cautious when dealing with these as they can crackle and pop so don't get too close when shaking that tray! Season with salt, pepper and 1 tsp za'atar when they are done and you remove from the oven.

Step 4 

Cook pasta according to box instructions and your liking. Whilst it's cooking, return the sauce to the heat and add pasta water and saffron infusion. Allow to bubble for a minute before adding pasta, lambs lettuce and parsley. Just before serving, toss through the crispy chickpeas and finish by sprinkling the remaining za'atar over the dish.