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Easy Roasted Chickpeas Pasta with Spinach
Ingredients
  • 1 x 400 g (14 oz) can chickpeas, drained
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 300 g (10.5 oz) pasta
  • 30 g (1 ounce) unsalted butter
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • ¼ teaspoon red chilli flakes
  • 100 g (3.5 oz) baby spinach
  • Juice of 1 lemon
  • 50 g (¾ cup) grated parmesan (or vegetarian hard cheese)
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