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Chickpea recipes

Baked barley pilau with roast beetroot and feta

1 hour

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Chicken and tenderstem broccoli with rice noodles

20 minutes

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Sticky roast carrots in barley broth

45 minutes

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Fish-and-kale pie with sweet-potato topping

45 minutes

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Coconut sago pudding with Swiss meringue

25 minutes

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Pickled mushrooms

15 minutes

Farfalloni with Marmite-and-onion sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 T olive oil
1 T butter
500 g small red onions, sliced into petals
4 bay leaves
1 T Marmite
1 T flour
1⁄2 cup chicken stock
Sea salt and freshly ground black pepper, to taste
400 g Woolworths farfalloni, cooked al dente
100 g Parmesan, finely grated

Method

Heat the olive oil and butter in a saucepan over a medium heat. Add the onions and bay leaves and sauté for a few minutes. Cover and cook for 30 minutes, or until golden and caramelised.
Add the Marmite, flour and stock. Simmer for 10 minutes, adding a little more stock to correct the consistency if necessary. Season to taste.
Toss the sauce through the cooked pasta and sprinkle with Parmesan.

Cook's note: And you thought Marmite was just for buttery toast! This is a great pasta to whip up with pantry and fridge basics. Farfalloni – pasta shaped like butterflies or bowties – works well with light, flavour-packed sauces like this.

Discover more pasta recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Hurried hummus

Baked barley pilau with roast beetroot and feta

Spring green gazpacho

Chicken and tenderstem broccoli with rice noodles

Coffee îles flottantes

Sticky roast carrots in barley broth

One-pot chicken baked on dhal

Fish-and-kale pie with sweet-potato topping

Coconut sago pudding with Swiss meringue

Split pea dhal

Pickled mushrooms

Farfalloni with Marmite-and-onion sauce

Farfalloni with Marmite-and-onion sauce

Ingredients

Method