Spaghetti with Chickpeas and Almonds

Ingredients

• 400 g chickpeas (drained weight; canned)
• 50 g almond kernels
• 400 g spaghetti
• Salt
• 1 onion
• 1 red chili pepper
• 3 stems basil
• 3 tbsp olive oil
• Pepper
• 30 g parmesan (1 piece)

Instructions

1. 1.

   Place chickpeas in a sieve, rinse them cold and let drain. Roughly chop almonds and toast them in a dry pan until fragrant.

2. 2.

   Cook pasta according to package instructions in boiling salted water until al dente.

3. 3.

   Meanwhile peel the onion, wash and trim the chili pepper. Finely chop both. Wash basil, shake off excess water and chop leaves.

4. 4.

   Heat oil in a pan. Sauté onion and chili over medium heat until translucent. Add chickpeas and warm for 3–4 minutes while stirring. Add almonds and basil, season with salt and pepper.

5. 5.

   Drain pasta, mix with the chickpea mixture and serve in four bowls. Sprinkle parmesan on top.