Chi-peas? – Miss J, 1
This was lunch the other day for Miss J and I – a really simple dish that took minutes to prepare. It’s really low on seasoning and spices – instead it lets the sweet cherry tomatoes, vinegary capers and salty feta do most of the work, with just a hint of cayenne for bite.
Trust me, it’s really yummy and Miss J loved it (although I gave her a lot less feta).
Here’s what to do. Feeds 2-3 adults as a main, or 4 as a side.
- 1/2 tbsp olive oil (plus some to drizzle at the end)
- 1/4 tsp cayenne
- 400g tin of cherry tomatoes
- 200g feta
- 200g chickpeas (half a can)
- 1 tbsp capers
- 250g of fresh egg penne pasta
- A few sprigs of fresh mint
- Warm the oil in a large frying pan over a medium heat
- Rinse and drain the chickpeas and throw into the pan with the cayenne
- Fry for a couple of minutes until the chickpeas are hot and soft
- At this point you can put the pasta in to boil in a large saucepan of boiling water – it should take 8 minutes
- Chuck the cherry tomatoes with their juice and stir
- Squash the capers slightly under a spoon, then add to the sauce (squashing them helps encourage them to release their strong flavour into the sauce)
- Leave the sauce to bubble away on a low heat while the pasta cooks – if it starts to look dry, stir through a couple of tablespoons of water from the pasta pot
- When the pasta is al dente, drain then tip into the frying pan
- Stir through until the pasta is well coated, then serve onto plates or shallow bowls
- Crumble the feta on top, then add a small spring of mint (it adds another dimension to the flavours) and serve
I really do like this dish – the capers bring a really different flavour from your standard tomato sauce and the feta is all the salt I feel this dish need. Do try it!