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1
Boil a large pot of water for your pasta.
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2
Dice around a cupful of your onion.
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3
Place the flat side of a large knife on top of your garlic clove and press down firmly to release the skin.
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4
Now peel and finely dice the garlic.
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5
Finally, finely dice half a cup of fresh parsley.
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6
Heat a tablespoon of olive oil in a non-stick pan on medium heat.
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7
Cook the garlic and onion gently for 5 minutes until they are nice and soft.
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8
Add the spices to the pan together with a quarter of a teaspoon of salt and a few good grinds of pepper.
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9
Add the tomatoes and the drained chickpeas and turn the heat to medium/low.
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10
Bubble the mixture away for 10 minutes whilst you cook your pasta.
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11
Place your pasta into the boiling water with half a teaspoon of salt.
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12
Cook the pasta for around 10 minutes, or until `al dente' (i.e.
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13
the pasta is cooked through but has a hint of firmness left in the middle).
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14
Whilst the pasta is cooking put a pan on medium heat without any oil and put in your almond flakes.
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15
Dry cook them until they are nicely browned off and then keep them to the side.
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16
Watch them like a hawk, so they don't burn.
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17
Stir half of the parsley and the almonds into your chickpea sauce.
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18
Drain the pasta and mix this into the sauce as well.
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19
Serve with a sprinkling of your pistachios and some more parsley to garnish.
