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    Chickpea And Zucchini Farfalle

    Chickpea And Zucchini Farfalle

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

    Prep:

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

    Method:

    1. Combine pasta with vegetables in the saucepan and toss to coat. Season with salt and pepper.
    2. Serve topped with crumbled feta.
    3. Cook pasta for 9 minutes until al dente. Drain.
    4. 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.
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