Tuoni E Lampo (Chickpeas with Pasta)

Serves 4
Ingredients
1 Can of chickpeas
400g Penne pasta
4 Tablespoons olive oil
1 Clove of garlic, crushed
1 Teaspoon sea salt
1 Teaspoon cracked black pepper

Method

1. Cook the pasta in boiling water with half of the pepper and salt until al dente, then drain and rinse it.
2. Drain the chick peas, then rinse them under hot water.
3. Heat the olive oil in a large frying pan and add the garlic, chick peas, pasta and the remaining salt and pepper. Then toss them together until everything is glossy with oil.
4. Serve immediately with plenty of cheese. This dish goes very well with carrot and coriander soup.

Adapted from 'The Bean Book by Rose Elliot'