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Penne with Broccoli, Raisins and chickpeas

ingredients

serves 4
50 g (2 oz) chickpeas, soaked overnight and then drained
tea for cooking the chickpeas (optional)
150 g (5 oz) broccoli, divided into small florets
450 g (1 lb) dried penne
4 tbsp extra virgin olive oil
1 clove garlic, crushed
25 g (1 oz) raisins, soaked in warm water until plump
25 g (1 oz) black olives, chopped
175 ml (6 fl oz) Grilled Tomato Sauce
12 basil leaves, chopped
2 tbsp sun-dried tomatoes, cut into 5mm/1/4in dice
freshly grated nutmeg
salt and freshly ground black pepper
25 g (1 oz) unsalted butter
2 tbsp pine kernels, toasted
2 tbsp fresh parmesan shavings (optional)

method

1. Put the chickpeas in a pan, cover with fresh water or with tea and bring to the boil. Reduce the heat and simmer for 1-2 hours, until tender. Drain and set aside.

2. In separate pans, cook the broccoli florets and the penne in boiling salted water until al dente, then drain and keep warm.

3. Heat the olive oil in a large heavy frying pan, add the garlic and cook over a gentle heat until it is tender but not browned. Stir in the raisins, olives, chickpeas, tomato sauce, basil and sun-dried tomatoes, then add the drained pasta and toss well. Heat through, then season with nutmeg, salt and pepper. Meanwhile, melt the butter in a small pan and toss the broccoli florets in it to heat through. Serve the pasta topped with the broccoli and pine kernels, and with the sprinkling of parmesan shavings, if using.

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