Ottolenghi's chick peas pasta made Italian Tomato

An alternative on Middle Eastern most popular chef, Ottolenghi. I made a Italian flavoured version of his dish. 


- Italian Tomato
- 180g pasta
- 1 big onion
- 1 garlic clove

- 400g cooked chick peas
- 70g rucola
- 1 handful fresh basil
- 1 table spoon of dried basil
- 1/2 table spoon of salt
- pepper
- 1 table spoon of brown sugar  
- 1 lemon


Cut the onion in small pieces and start frying it for about 3 minutes on a low heat. Add garlic and dried basil. Add 3 lemon peels, salt and pepper. 

Add the cooked chick peas and brown sugar and continue frying. After 5 minutes, add Brouillon and let simmer on a medium heat for about 10 minutes or until most of the liquid has evaporated. 

Add rucola and basil. 

Cook the pasta according to the packaging. When cooked, add to the rest of the dish. 


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