150g Mount Zero Organic Chickpeas
Mount Zero Extra Virgin Olive Oil
1 brown onion, diced
3 garlic cloves, sliced
½ bunch thyme, chopped
1 bay leaf
1 large red pepper, diced
1 tin crushed tomatoes
½ tbsp smoked paprika
300g fresh conchiglie (adjust cooking time and weight if using dried)
Sherry vinegar, to taste
Mount Zero Pink Lake salt
Black pepper
Mount Zero Smoked Oil
1 bunch flat leaf parsley, roughly chopped or torn
Ingredients
Method
Soak the chickpeas overnight in cold water.
Drain the water, pop them in a pot and cover with fresh water, bring to boil and simmer. Keep an eye on the water level as the chickpeas will suck a lot of it up. They will take around 2 hours to cook.
Whilst the chickpeas are cooking, get a separate pot on medium to high heat and start sautéing the onions in a good whack of olive oil. Cook, stirring, for about 5 minutes before adding the garlic, thyme, bay and diced pepper in. Turn heat down to medium and cook for another 10 minutes.
Add the tomato along with a splash of water and the paprika, allow to boil then turn heat down to medium and cook out for around 20 mins to half an hour. Turn heat off and leave in the pot when it’s ready.
When the chickpeas are done – they should be quite tender for this dish – skim off any foam from the top of the pot and then add the chickpeas and about a cup of cooking liquid to the tomato and pepper base. Turn the heat on and allow everything to get to know each other.
Get a pot of water on for the pasta, bring to the boil and cook your pasta in it for around 3 minutes before adding to the main pot.
Give everything a stir and keep cooking for a couple of minutes. Add a decent splash of vinegar, a good whack of salt and pepper (give it a taste, it will appreciate a heavy hand with the seasoning) plus a healthy hit of the smoked olive oil and toss/stir everything together.
Finish with some roughly chopped or torn parsley and serve.
