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Prep
5m
Cook
15m
Total
20m
The chickpeas we use
The chickpeas we use
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the olive oil in a pan over medium heat.
1 tbsp Olive oil
Step 2
Add the tomatoes, season with a pinch of salt, and sauté gently for around 6–7 minutes until they begin to soften. Use the back of a spoon to gently squish the tomatoes if needed.
200 g Small tomatoes
Step 3
Stir in the 'Nduja paste along with a splash of water, or bean stock if using high-quality jarred beans. Cook gently for 1–2 minutes.
25 g 'Nduja paste
Step 4
Stir in the drained chickpeas and heat gently until warm.
400 g Chickpeas
Step 5
Serve the saucy chickpeas topped with dollops of ricotta, fresh basil, and grated Parmesan. Finish with a crack of black pepper.
80 g Ricotta
10 g Parmesan
10 leaves Basil
For
2
M
I
1
tbsp
Olive oil
200
g
Small tomatoes
25
g
'Nduja paste, see notes
400
g
Chickpeas, drained weight (see notes)
To serve:
80
g
Ricotta, 40g per portion
10
g
Parmesan, 5g per portion
10
leaves
Basil , 5 per portion
Per Serving
Calories
447kcal
Fat
23g
Carbs
42g
Protein
19g
Fibre
12g
We used the M&S brand 'Nduja paste, if you are struggling to find this in your local supermarket, feel free to swap to harissa or chorizo paste which will provide a similar smoky flavour. If you can - opt for queen chickpeas for this dish, we have linked the ones we used.
Only visible to you
Made it?
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Prep
5m
Cook
15m
Total
20m
The chickpeas we use
The chickpeas we use
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the olive oil in a pan over medium heat.
1 tbsp Olive oil
Step 2
Add the tomatoes, season with a pinch of salt, and sauté gently for around 6–7 minutes until they begin to soften. Use the back of a spoon to gently squish the tomatoes if needed.
200 g Small tomatoes
Step 3
Stir in the 'Nduja paste along with a splash of water, or bean stock if using high-quality jarred beans. Cook gently for 1–2 minutes.
25 g 'Nduja paste
Step 4
Stir in the drained chickpeas and heat gently until warm.
400 g Chickpeas
Step 5
Serve the saucy chickpeas topped with dollops of ricotta, fresh basil, and grated Parmesan. Finish with a crack of black pepper.
80 g Ricotta
10 g Parmesan
10 leaves Basil
For
2
M
I
1
tbsp
Olive oil
200
g
Small tomatoes
25
g
'Nduja paste, see notes
400
g
Chickpeas, drained weight (see notes)
To serve:
80
g
Ricotta, 40g per portion
10
g
Parmesan, 5g per portion
10
leaves
Basil , 5 per portion
Per Serving
Calories
447kcal
Fat
23g
Carbs
42g
Protein
19g
Fibre
12g
We used the M&S brand 'Nduja paste, if you are struggling to find this in your local supermarket, feel free to swap to harissa or chorizo paste which will provide a similar smoky flavour. If you can - opt for queen chickpeas for this dish, we have linked the ones we used.
Only visible to you
Made it?
Cancel
