Ravinder Bhogal's Cacio e Pepe Chickpeas
This recipe comes from our friend Ravinder Bhogal. Cacio e pepe is a traditional Italian pasta dish made with pecorino or Parmesan, black pepper, and ...a little pasta cooking water that we’ve all fallen hard for. Rhavinder saw its flavour profile adapted to so many dishes from gougères to pizza, so here she applied it to this stunning soup that is like a hearty, cheesy pasta e fagioli. Read more This recipe comes from our friend Ravinder Bhogal. Cacio e pepe is a traditional Italian pasta dish made with pecorino or Parmesan, black pepper, and a little pasta cooking water that we’ve all fallen hard for. Rhavinder saw its flavour profile adapted to so many dishes from gougères to pizza, so here she applied it to this stunning soup that is like a hearty, cheesy pasta e fagioli.

points
protein
fibre
spices

points
protein
fibre
spices
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NUTRITION PER SERVING (Read more)
Notes
This is a guest contribution from Ravinder Bhogal so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.

points
protein
fibre
spices
Ingredients
Method
1. Gather and prepare your ingredients.
2. Heat the olive oil in a large pan over medium-high heat. Add the onion and cook for 8-10 minutes, until softened but not coloured.
3. Add the garlic and lemon zest and cook for 1-2 minutes, until fragrant.
4. Pour in the stock, cover and bring to the boil, then add the kale and chickpeas and simmer for 5 minutes.
5. Finally, add the cooked orzo and then beat in the cheese and butter and season with salt and plenty of black pepper. Serve at once with a little extra grated cheese.
Notes
This is a guest contribution from Ravinder Bhogal so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.