Chickpeas Cacio e Pepe

dinner · ⏱ 130 min · 4 portions · 58.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/220/chickpeas-cacio-e-pepe/