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Chickpeas Cacio e Pepe

Crisp-edged, creamy chickpeas in a peppery Parmesan haze.
Garlic warmth, chilli tang, and buttery spinach for comfort.
Every bite tastes like cacio e pepe with a satisfying bite.

dinner ⏱ 130 min 570 kcal / portion 58.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Chickpeas Cacio e Pepe
v7 · rb0e705f985 20260727Z1751 300 g chickpea 6.16 ml bicarbonate of soda 80 g parmesan 100 g unsalted butter salt to taste black pepper to taste 🔥 preheat the oven to 160°C fan 🔪 drain the soaked chickpeas 🍳 sauté the garlic in the oil for 90 seconds 🍳 add Parmesan rinds, chickpeas, bicarbonate of soda, water, and coarsely cracked black pepper; bring to a boil and skim scum 🔥 ⏱ 75 min cover and bake in the oven ⏱ 30 min add salt and continue baking, covered ⏳ mix the chillies, vinegar, and a small pinch of salt; set aside to pickle 🍳 ⏱ 4 min cook the spinach in batches with salt until just wilted,; stir in parsley 🍳 remove the lid and melt in the first quarter of butter plus Parmesan to emulsify the sauce 🍳 melt in the second quarter of butter plus Parmesan to emulsify the sauce 🍳 melt in the third quarter of butter plus Parmesan to emulsify the sauce 🍳 melt in the final quarter of butter plus Parmesan to emulsify the sauce finish with another very generous grind of coarsely ground black pepper and add a splash more water if you like it looser remove the Parmesan rinds if using 🍽 top with the spinach mixture, the pickled chillies and their liquid, and a final sprinkling of Parmesan Chickpeas Cacio e Pepe 🎉 3 tbsp olive oil 8 pieces garlic clove 2 pieces red chilli 2 tbsp apple cider vinegar 250 g baby spinach 15 g parsley olive oil, garlic clove bicarbonate of soda black pepper salt red chilli, apple cider vinegar baby spinach, parsley 25 g unsalted butter 15 g parmesan 25 g unsalted butter 15 g parmesan 25 g unsalted butter 15 g parmesan 25 g unsalted butter 15 g parmesan black pepper 20 g parmesan
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Preparation steps

  1. preheat the oven to 160°C fan
  2. drain the soaked chickpeas
  3. sauté the garlic in the oil for 90 seconds
  4. add Parmesan rinds, chickpeas, bicarbonate of soda, water, and coarsely cracked black pepper; bring to a boil and skim scum
  5. cover and bake in the oven for 75 minutes
  6. add salt and continue baking, covered, for another 30 minutes
  7. mix the chillies, vinegar, and a small pinch of salt; set aside to pickle
  8. cook the spinach in batches with salt until just wilted, about 4 minutes; stir in parsley
  9. remove the lid and melt in the first quarter of butter plus Parmesan to emulsify the sauce
  10. melt in the second quarter of butter plus Parmesan to emulsify the sauce
  11. melt in the third quarter of butter plus Parmesan to emulsify the sauce
  12. melt in the final quarter of butter plus Parmesan to emulsify the sauce
  13. finish with another very generous grind of coarsely ground black pepper and add a splash more water if you like it looser
  14. remove the Parmesan rinds if using
  15. top with the spinach mixture, the pickled chillies and their liquid, and a final sprinkling of Parmesan

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