Cacio e Pepe Garbanzos

A version of an Ottolenghi recipe of an Italian Classic, jazzed up with the very best Spanish ingredients (inspired by lots of others, too). Simple and a great use of the world’s best chickpeas (other brands are available, too!) with the sensational Galmesan cheese (Spain’s equivalent of Parmesan). So simple to do

600g jar of Navarrico chickpeas
1 tbsp Nunez de Prado Extra Virgin Olive Oil
1 clove garlic, grated
60g Galmesan cheese
1 teaspoon of ground black pepper
Salt to taste
1 tablespoon of Greek Yoghurt
Light sprinkling of Santo Domingo Pimenton Picante

Add the grated garlic and black pepper to the olive oil (in a frying pan) and fry gently over a low heat for a minute or so
Add the chickpeas and all of their liquid into the pan and simmer gently for 5 minutes; stir carefully to stop sticking and avoid breaking up the chickpeas

Grate the Galmesan finely with a parmesan cheese grater and add this to the pan, with the yoghurt (and salt if using) and stir gently, until melted and mixed in, adding a little more yogurt or water to get the creamy consistency you would like. Do not allow to stick
Serve with a little Pimenton Picante sprinkled on top, with some more cracked pepper
At Christmas, use up some left over shredded brown Turkey meat on top.