Aglio E Olio Chickpeas

Finely slice your garlic.

Drain your chickpeas (save the chickpea water).

Add the olive oil to a pan. Then add your garlic and your chilli flakes. Fry on low until the garlic is translucent (but not brown). Pour in some chickpea water to halt the frying.

Add your drained chickpeas to the pan. Stir them through, and then add the chickpea water. You want the liquid water to just cover the chickpeas, so if you need to add more water, do that.

Bubble the sauce down on a medium heat until the chickpea water and the oil have emulsified to form a thick sauce (about 10 mins). If the sauce isn't thickening, blend a few tbsp of the chickpeas with a splash of water and return into the dish until thickened.

Once everything has come together, add a large handful of finely chopped parsley, and the juice of a lemon. Season with salt and pepper to taste.

Serve onto plates. Top with more parsley and olive oil. Enjoy.