Tonight I made one of my favourites, Zucchini and Chickpea pasta, which is a bit unusual but really good. You need a can of chickpeas, a good-sized zucchini, some sort of onion, 100g of pasta (tonight I used papparadelle), some butter, ground pepper and some good parmesan cheese. Continental parsley is also great but not critical.
First run a can of chickpeas through cold water until they stop foaming (starch), then drain and let dry on paper towels. Deep fry in very hot oil until they start to burst open and then remove from oil with slotted spoon and let rest on more paper towels.
Take a good Zucchini and slice or chop in whatever shape takes your fancy. Saute in olive oil with any variety of onions, salt and pepper. Optional, a few slices of pancetta sauteed with zucchini.
Once Zucchini has started to brown, add a chunk of butter and turn off heat. Add cooked and drained chickpeas to vegetables.
Prepare 100g pasta of your choice. Once pasta is cooked, turn on heat under vegetables, add pasta to vegetables and warm in pan. Turn out into serving dish and add parmesan. Continental parsley and more pepper are also good additions.
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