Rapini with penne and chickpeas | FOODWISE

Ingredients

• ½ cup (100 g) dried kabuli chickpeas, soaked overnight in cold water
• 500 g penne
• 4 tablespoons extra virgin olive oil
• ½ cup (40 g) flaked almonds
• 6 cloves garlic, crushed or 1 teaspoon granulated garlic
• salt flakes and cracked black pepper
• juice of 1 lemon
• 2 bunches rapini, stems roll-cut into 4cm lengths, leaves ripped or sliced
• ½ cup (40 g) shaved parmesan
• 1 handful flat-leaf parsley leaves