Spaghetti with Roasted Chickpeas and Pesto Dressing

Ingredients

• 300 gwhole-wheat spaghetti
• 200 gsmoked chicken
• 1 jarsun-dried tomatoes
• 1 jar (200 g drained)chickpeas
• 1 teaspoonpaprika
• to tastesea salt
• 1 tablespoonolive oil
• as neededpine nuts
• about two-thirds of a bunchfresh basil leaves, plus a few leaves to serve
• as neededgarlic
• juice of halflemon
• a generous splash, plus another generous splasholive oil for the pesto
• to tastesalt and black pepper

Instructions

1. 1

   Roast the chickpeas

   Heat the oven to 200°C. Drain the chickpeas thoroughly and toss them with the tablespoon of olive oil, paprika and sea salt. Spread them on parchment paper in a baking dish and roast for 30 minutes. Stir, then roast for a further 10 minutes. Transfer them to kitchen paper to cool and crisp.

2. 2

   Cook and blend

   Cook the spaghetti until al dente, following the packet instructions. Toast the pine nuts in a dry frying pan until golden, then take them off the heat and leave them to cool briefly. Pick the basil leaves and peel and finely chop the garlic. Put these in a tall jug with the pine nuts, the juice of half a lemon and a generous splash of olive oil. Blend with a hand blender or in a food processor until smooth. Add another generous splash of olive oil, season with salt and pepper, then blend again.

3. 3

   Toss and serve

   Cut the smoked chicken and sun-dried tomatoes into strips. Drain the spaghetti and toss it with the pesto. Divide the chicken, tomatoes and roasted chickpeas between three plates, and finish with a few basil leaves.

What is spaghetti with roasted chickpeas?

This is a pasta dish built around whole-wheat spaghetti, pesto and a topping of smoked chicken, sun-dried tomatoes and roasted chickpeas. Its Italian-inspired flavours combine basil, garlic, lemon and olive oil with savoury, smoky ingredients.

The pesto is made fresh rather than taken from a jar, while roasting the chickpeas adds a crisp contrast to the tender pasta. Together, the toppings make each portion hearty and varied.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 39g protein, 92g carbs, 27g fat.

The spaghetti and chickpeas provide most of the carbohydrates, while the chicken contributes much of the protein. Olive oil, pesto ingredients and oil-packed sun-dried tomatoes can contribute a substantial share of the fat. For a more balanced plate, serve it with a generous side of salad or vegetables.

Roasting the chickpeas

Dry chickpeas: Drain them well before adding the oil and paprika so they roast rather than steam. Spread them in a single layer on the parchment-lined dish.

Crisp finish: Give them the full 30 minutes, stir, and roast for another 10 minutes. Cooling them on kitchen paper helps remove surface moisture.

Making the pesto

Toasted nuts: Keep the pine nuts moving in a dry pan and take them off the heat once golden; they can darken quickly. Let them cool briefly before blending.

Fresh flavour: Use the basil, chopped garlic and juice of half a lemon with the first splash of oil. Blend until smooth, then add the second splash and season to taste.

Getting the pasta right

Al dente: Cook the spaghetti according to its packet instructions and check it near the suggested end time. It should be tender but still have a slight firmness at the centre.

Even coating: Drain the pasta and toss it with the pesto while it is still warm, so the dressing spreads across the strands. If it seems too thick to coat, loosen it with a small splash of water from the pasta pan.

Balancing the toppings

Smoky and tangy: Slice the smoked chicken and sun-dried tomatoes into strips so they are easy to distribute. Their savoury and concentrated flavours pair with the fresh, lemony pesto.

Crunch and freshness: Add the roasted chickpeas when assembling the plates to preserve their texture, then finish with basil leaves. This keeps the topping distinct from the dressed spaghetti.

Serving the dish

Divide the pasta between three plates before adding the chicken, tomatoes and chickpeas, so each serving gets a share of every topping. Serve straight away while the chickpeas are crisp.

A simple green salad or steamed vegetables make an easy accompaniment. They add freshness without competing with the pesto and sun-dried tomatoes.

Recipe notes & tips

• Drain and dry the chickpeas thoroughly before tossing them with the oil.
• Leave space between the chickpeas on the baking dish so they roast evenly.
• Toast the pine nuts over moderate heat and watch them closely.
• Reserve a little pasta water before draining in case the pesto needs loosening.
• Add the chickpeas just before serving to keep their roasted texture.
• Taste the pesto before adding extra salt, as the chicken and tomatoes may already be salty.

Variations

• Add greens: Toss in a handful of spinach with the warm pasta so it wilts slightly.
• Use another nut: Replace the pine nuts with toasted walnuts or almonds.
• Make it vegetarian: Leave out the smoked chicken and add extra chickpeas or grilled vegetables.
• Add chilli: Blend a pinch of chilli flakes into the pesto for a little heat.
• Change the herbs: Replace some of the basil with parsley for a different fresh flavour.

Common mistakes to avoid

• Wet chickpeas: Pat them dry after draining so they roast instead of steaming.
• Crowded baking dish: Spread the chickpeas out in one layer to help them crisp.
• Burnt pine nuts: Toast them gently and remove them as soon as they turn golden.
• Overcooked pasta: Check the spaghetti before the packet's maximum cooking time so it stays al dente.
• Thick pesto: Blend in a small splash of pasta water if it will not coat the spaghetti.
• Soft chickpeas: Keep them separate until plating rather than tossing them into the hot pasta.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. Reheat the pasta gently in a pan or microwave with a splash of water; the chickpeas may soften, so store them separately if possible.

Frequently asked questions