Chickpea & Rocket Pasta

Prep Time 15minutes

Cook Time 15minutes

Servings 2

Ingredients

250g high-protein multigrain pasta

1 x (400g) can chickpeas, strained

2 tbsp extra virgin olive oil

1 garlic clove, sliced thinly

1 tbsp rosemary, finely chopped

½ cup rocket

2 cups chicken or vegetable stock

Salt & pepper

½ cup grated parmesan

Method

Cook pasta as per packet directions.

Place half of the chickpeas into a food processor and blend to a paste.

Heat olive oil in a saucepan on low heat. Add the garlic cloves and cook for 2 to 3mins stirring continually. Add the whole chickpeas and chickpea paste. Cook on a low heat for 5 mins. Add the stock, rosemary and cook for 5 mins. Once pasta is al dente, strain, add the pasta to the pan. Turn off the heat and toss through the rocket.

Serve with grated parmesan on top.