Rosemary Chickpea Risoni

Method

1. 1

   Rinse the chickpeas and let them drain well. Dice the onion, mince the garlic, chop the rosemary, and zest and juice the lemon.

2. 2

   Heat the olive oil in a wide deep pan over medium heat. Add the onion and cook for 4 to 5 minutes until soft and lightly golden.

3. 3

   Stir in the garlic, rosemary, tomato paste, and chili flakes. Cook for 1 minute, stirring, until fragrant.

4. 4

   Add the chickpeas and stir for 1 minute so they pick up the flavors.

5. 5

   Add the risoni and stir for 30 seconds to coat it well in the oil and aromatics.

6. 6

   Pour in the hot vegetable stock, add the salt and pepper, and bring to a gentle simmer.

7. 7

   Cook for 10 to 12 minutes, stirring often, until the risoni is tender and the mixture is creamy. Add a splash of extra hot water if it gets too thick.

8. 8

   Stir in the spinach, lemon zest, and lemon juice. Cook for 1 minute until the spinach wilts.

9. 9

   Turn off the heat, stir in the Parmesan if using, taste, and adjust seasoning before serving.