Pappardelle with Crispy Chickpeas, Garlic Oil and Parmesan

This is a beautiful comfort dish for winter. The crispy chickpeas are a great addition – they’re also delicious on toast with feta, atop creamy scrambled eggs or tossed through a salad. 

Recipes and styling Jane Lyons. Photography Aimee Finlay-Magne

Serves 3-4

Garlic oil

  • 3 cloves garlic
  • 1/4 cup extra virgin olive oil

Crispy chickpeas

  • 1 can chickpeas, drained
  • 1 tsp flakey sea salt
  • 1 tsp cracked black pepper
  • 2 tbsp smoked paprika  
  • 2 tbsp extra virgin olive oil


  • 500g dried pappardelle
  • 100g parmesan
  • 1/4 cup flaked almonds, toasted
  • 1 fresh red chilli, thinly sliced 
  • zest and juice of one lemon 

For the garlic oil, grate garlic cloves into a small bowl with olive oil and whisk to combine. Leave for 1-3 hours to infuse.

To make the crispy chickpeas, place chickpeas in a medium-sized bowl with sea salt, pepper and paprika. Stir to coat. Heat olive oil in a frying pan over a high heat. Pour chickpeas into pan (they should sizzle) and cook for 2-3 minutes, stirring occasionally. Lower to a medium heat and cook for a further 5 minutes until browned and crispy. Remove from heat and set aside.

Cook pappardelle according to the packet instructions. Drain and toss with a little olive oil, then place in a large bowl.

Add chickpeas and 3 tablespoons garlic oil to the pasta and toss to combine. Serve topped with parmesan, flaked almonds, chilli and lemon zest and juice. 

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