Harissa Pasta e Ceci

• 2 x 400g tin chickpeas, drained and rinsed
• 1 tsp crushed red chilli flakes
• 1 tsp smoked paprika
• 1⁄2 tsp garlic granules

For the harissa pasta e ceci:

• A Drizzle of 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
• A Drizzle of extra-virgin olive oil
• 1 lemon, zest only