Orecchiette with courgette and chickpeas
Ingredients
- 2 tomatoes, grated and skins discarded (about 130g)
- 1 tbsp rose harissa
- 100ml olive oil
- 2 large courgettes, coarsely grated (400g)
- 1 large onion, finely chopped (200g)
- 1 lemon, zest thinly shaved to get 4 strips, wedges for serving
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp dried mint
- 250g orecchiette pasta
- 370g jar of chickpeas (or 400g tin), drained and rinsed (240g)
- 10g dill, roughly chopped, plus extra to serve
- Fine sea salt and black pepper
Instructions
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