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    Chickpea And Zucchini Farfalle

    Chickpea And Zucchini Farfalle

    1. 1 Each Zucchini
    2. 1 Each Tomatoes
    3. 0 Each Salt & Pepper - PANTRY ITEM
    4. 1 tsp Red Wine Vinegar - PANTRY ITEM
    5. 1 Each Red Onion
    6. 1 Each Red Chilli
    7. 0 Each Lemon
    8. 1 tbsp Kalamata Olives
    9. 25 g Feta Cheese
    10. 125 g Farfalle
    11. 1 Extra Virgin Olive Oil - PANTRY ITEM
    12. 100 g Chickpeas
    1. 1 Each Zucchini
    2. 1 Each Tomatoes
    3. 0 Each Salt & Pepper - PANTRY ITEM
    4. 2 tsp Red Wine Vinegar - PANTRY ITEM
    5. 1 Each Red Onion
    6. 1 Each Red Chilli
    7. 1 Each Lemon
    8. 2 tbsp Kalamata Olives
    9. 50 g Feta Cheese
    10. 250 g Farfalle
    11. 2 Extra Virgin Olive Oil - PANTRY ITEM
    12. 200 g Chickpeas
    1. 2 Each Zucchini
    2. 2 Each Tomatoes
    3. 0 Each Salt & Pepper - PANTRY ITEM
    4. 3 tsp Red Wine Vinegar - PANTRY ITEM
    5. 2 Each Red Onion
    6. 2 Each Red Chilli
    7. 1 Each Lemon
    8. 3 tbsp Kalamata Olives
    9. 75 g Feta Cheese
    10. 375 g Farfalle
    11. 3 Extra Virgin Olive Oil - PANTRY ITEM
    12. 300 g Chickpeas
    1. 2 Each Zucchini
    2. 2 Each Tomatoes
    3. 0 Each Salt & Pepper - PANTRY ITEM
    4. 4 tsp Red Wine Vinegar - PANTRY ITEM
    5. 2 Each Red Onion
    6. 2 Each Red Chilli
    7. 1 Each Lemon
    8. 4 tbsp Kalamata Olives
    9. 100 g Feta Cheese
    10. 500 g Farfalle
    11. 4 Extra Virgin Olive Oil - PANTRY ITEM
    12. 400 g Chickpeas
    1. 3 Each Zucchini
    2. 3 Each Tomatoes
    3. 0 Each Salt & Pepper - PANTRY ITEM
    4. 6 tsp Red Wine Vinegar - PANTRY ITEM
    5. 3 Each Red Onion
    6. 3 Each Red Chilli
    7. 2 Each Lemon
    8. 6 tbsp Kalamata Olives
    9. 150 g Feta Cheese
    10. 750 g Farfalle
    11. 6 Extra Virgin Olive Oil - PANTRY ITEM
    12. 600 g Chickpeas

    Prep:

    1. Wash and thinly slice zucchini.
    2. Rinse and chop kalamata olives.
    3. Pop a pan of salted water on to boil.
    4. Wash and zest lemon.
    5. Wash and chop tomatoes.
    6. Drain and rinse chickpeas.
    7. Wash and chop chilli.
    8. Peel and finely chop red onion.

    Method:

    1. Fry onion in a non stick frying pan over a medium heat until softened. Add lemon zest, chickpeas, olives, tomatoes and zucchini. Cook for a few minutes, and then add lemon juice, olive oil, vinegar and chilli. Use as much or as little chilli as you like. Mix well.
    2. Combine pasta with vegetables in the saucepan and toss to coat. Season with salt and pepper.
    3. Cook pasta for 9 minutes until al dente. Drain.
    4. Serve topped with crumbled feta.
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