Harissa Pasta e Ceci

Ingredients:

2 x 400g tin chickpeas, drained and rinsed extra-virgin olive oil

1 tsp crushed red chilli flakes

1 tsp smoked paprika

1⁄2 tsp garlic granules

For the harissa pasta e ceci:

extra-virgin olive oil

1 onion, finely chopped

2 large garlic cloves, thinly sliced

1-2 tbsp good-quality harissa paste

1 x 400g tin of good-quality crushed tomatoes 1 litre vegetable stock

200g dried short pasta

25g parmigiano reggiano, grated (sub for nutritional yeast, if vegan) 150g burrata (sub for vegan burrata, if vegan)

For the parsley oil:

10g fresh flat-leaf parsley, roughly chopped extra-virgin olive oil

1 lemon, zest only