Chickpea and Lemon Pasta

Step 1
Bring a large pot of heavily salted water to the boil. Add the pasta and cook to packet instructions until al dente. Reserve 2 cups of the pasta water, then drain the pasta and set aside.

Step 2
Meanwhile, start the sauce. Finely slice the garlic. Drain and rinse the can of chickpeas. Grate the parmesan on the fine side of a box grater, you should have about 1 cup of grated cheese.

Step 3
In a large frypan over medium heat, add the olive oil and saute the garlic and dried thyme for 1-2 minutes until fragrant. Add the chickpeas and chilli flakes and fry for 3-4 minutes, stirring occasionally.

Step 4
Pour in 1 cup of the reserved pasta water, then add in the miso paste and stir until dissolved. Season with the salt and pepper, then turn the heat to low and simmer gently for 2-3 minutes to let the liquid thicken slightly.

Step 5
Add the cooked pasta, mixing gently, then turn off the heat. Add the grated parmesan, the zest and juice of the lemon and 3/4 cup of the remaining pasta water. Stirring constantly to dissolve the parmesan into the pasta water to create a silky sauce. Everything should look saucy and glossy. Add the baby spinach and mix again until the spinach has wilted slightly.

Step 6
Taste and add more salt, pepper, lemon or chilli flakes if you like, adding a little more pasta water to loosen the mix if needed. Spoon into bowls and serve.