Queen Chickpeas + their bean stock

Harissa aubergine + chickpea orrechiette. Smoky, spicy and a little bit nutty. These mahoosive chicks nestle into this ear shaped pasta perfectly. Ingredients (serves 2-3) 1 large aubergine 2 tbsp olive oil 2 garlic cloves, thinly sliced 1 tbsp tomato puree 1 heaped tablespoon of harissa paste 1 tbsp sweet smoked paprika 150g orecchiette pasta, or conchigle will also work 1 jar Queen Chickpeas + their bean stock 1 lemon Parmesan A small bunch fresh parsley Parsley breadcrumbs (optional, but they add a good crunch!) - i tend to have these to hand in the freezer: a simple combination of stale bread blitzed up with a small bunch of parsley, small squeeze of lemon and olive oil. Toast before serving. Method 1.The burnt aubergine technique: char the whole aubergine over a high flame on the hob, rotating frequently with tongs until fully charred all over. 2.Once cool enough to handle, slice the aubergine in half and using a fork, scoop out the flesh, discarding the skin. 3.Meanwhile, heat 2 tbsp of olive oil in a pan over a medium heat. Add the sliced garlic and cook for 1 minute until fragrant. Then, stir in 1tbsp of tomato puree and allow to fry off for 2 mins. Then, add the smoked paprika, harissa paste, zest of half a lemon and a splash of the chickpea liquid (or water) and stir to combine. 4.Cook the pasta as per packet instructions. 5.Add the aubergine flesh to the pan with a good pinch of flaky sea salt and stir, evenly coating in all of the spices. Add the chickpeas with their bean stalk. Check for seasoning. 6.Drain the pasta, reserving a ladleful of the pasta water. Add the cooked pasta to the pan and stir to coat. If you feel necessary, add a splash of the pasta water to loosen to create a glossy sauce. Grate in a good handful of parmesan cheese. 7.Serve the pasta onto plates. Grate over more parmesan, finish with parsley or breadcrumbs for a bit of crunch, if you fancy, and extra drizzle of olive oil

Great

% Daily Values based on a 2,000 calorie diet