2 cloves garlic, chopped
olive oil
salt / pepper / smoked paprika
oregano
butter
juice of 1/2 orange
white wine
handful of fresh parsley
handful toasted walnuts
about 1/3 lb of spaghetti
On medium heat saute garlic in a couple of tablespoons of oil until fragrant. Add chickpeas, season with salt, pepper, and about a half a teaspoon of smoked paprika, and same of oregano. Continue to saute until the chickpeas are beginning to turn a golden brown.
Deglaze with about a 1/4 cup of white wine.
Meanwhile, cook spaghetti in salted boiling water until al dente. Drain and toss into the chickpeas. Add the fresh orange juice and keep sauteing for a couple of minutes more. Add about a tablespoon of butter and half of the parsley, cook until butter has melted and parsley has wilted slightly.
Serve, drizzling with good extra virgin olive oil.
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