Pan Fried Crispy Chickpeas with Penne Pasta & Pumpkin Seed Pesto

Pan Fried Crispy Chickpeas with Penne Pasta & Pumpkin Seed Pesto

  • Servings: 2
  • Difficulty: easy
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    For the Pan Fried Crispy Chickpeas with Penne Pasta:
  • 1 can chickpeas, drained
  • 250g pasta, cooked as per packet instructions
  • 1 packet tender stem broccoli, washed and roughly chopped (and any other greens you have)
  • 1 leek or onion, sliced
  • 1 clove garlic, sliced
  • olive oil, for frying
  • handful of fresh greens, to serve
  • For the Pumpkin Seed Pesto:
  • 250ml olive oil, plus extra for sealing
  • 120g pumpkin seeds
  • 30g bunch of basil
  • 1 garlic clove, peeled
  • ½ tbsp each salt and black pepper


  1. Cook the pasta as per the packet instructions.
  2. Add some olive oil into a pan and once hot, add the chickpeas and fry until crisp for about 5-10 minutes. Press some of the chickpeas down with a spatula as they are cooking. Once done, remove from the pan and set aside.
  3. While this is cooking, add the ingredients of the pesto to a blender (or a mortar and pestle if you have one), and blend until smooth. Set aside.
  4. Fry up some garlic & onion in some olive oil, along with some greens or whatever else you have in the fridge, for a few minutes.
  5. Then add the cooked pasta, a dollop of pumpkin seed pesto, and top off with an extra drizzle of olive oil and the crispy chickpeas on top.
  6. Sprinkle with some fresh greens to serve.

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