Niamh O'Sullivan's video: CHICKPEA LINGUINE

YOU NEED ❌2 tbsp extra-virgin olive oil ❌4 fresh rosemary sprigs ❌140g drained weight of chickpeas ❌100g linguine / spaghetti ❌1 dessert spoon of real butter ❌2 garlic cloves, chopped ❌Salt & pepper for seasoning ❌Parmesan for serving ❌Chopped fresh parsley leaves for garnish METHOD ❌In a large pan big enough to hold all the pasta, warm the oil over medium heat. Once simmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes. ❌Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. ❌While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that’s a good sign. ❌Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Top with grated cheese and a drizzle of olive oil if desired. MUSIC Song: MBB - Do It Music provided by Vlog No Copyright Music. Creative Commons - Attribution-ShareAlike - CC BY-SA Video Link: https://youtu.be/olZnP_PoaWY