Chickpea Linguini

Quick and healthy sauce made from the humble chickpea.

Ingredients:

1 cup canned chickpeas, rinsed and drained

1 tsp salt

1 garlic clove

2 tbsps tahini

4 tbsps olive oil

juice of 1 lemon

1/2 jalapeno, finely chopped

1 cup mushrooms, sliced

1 red onion, thinly sliced

1 tbsp olive oil

1 tbsp butter

1 garlic clove, minced

1/3 cup sundried tomatoes, slivered

1  1/2 cups chopped kale or spinach (some fresh parsley)

2/3 cup pasta water (or a little more)

200 g linguini, cooked and drained

Place the chickpeas, salt, garlic, tahini, 4 tbsps olive oil and the juice of 1 lemon in a food processor. Process until smooth and set aside.

Cook the linguini and reserve the pasta water.

In a large skillet heat 1 tbsp olive oil, 1 tbsp butter, jalapeno, mushrooms, red onion and garlic. Sauté 4-5 minutes.

Add the sundried tomatoes and greens, toss together.

Take the chickpea mix and stir it into the veggies along with the pasta water. I used 2/3 cup but you could add a little more depending on your preference for the thickness of the sauce.

Add the cooked linguini to the pan, stir to coat and heat through.

Serve alongside a fresh salad.

Serves 2-3