Sun-dried Tomato Fettuccine with Chickpeas

9:00 pm on 14 June 2004


  • 250g dried chickpeas
  • water
  • 1 ½ – 2 litres chicken stock
  • 4 cloves garlic, smashed
  • 4 sprigs rosemary
  • 3 bay leaves
  • ½ cup canned whole peeled Italian tomatoes, chopped
  • 8 sun-dried tomatoes, thinly sliced
  • salt
  • 80ml extra-virgin olive oil
  • ¼ tsp chilli powder
  • 500g fettuccine
  • freshly ground black pepper
  • freshly grated Parmigiano-Reggiano
  • fresh basil leaves


Soak the chickpeas in a generous amount of cold water overnight. Drain and discard the soaking water.

Place the chickpeas, garlic, rosemary and bay leaves in a pot and add chicken stock. Simmer the stock for 1 ½ hours or until the chickpeas are tender.

Add the canned tomatoes and simmer for a further 15 minutes. Remove the bay leaves and drain the liquid into a saucepan. Add the sun-dried tomatoes, extra virgin olive oil and chilli powder to the liquid and return to the heat. Bring to the boil and reduce until you have a sauce-like consistency. Taste and season to your liking with salt.

In a large pot bring 5 ½ litres of water to the boil with 3 ½ tablespoons of salt. Add the fettuccine and cook until al dente. Reheat the chickpeas in the sauce. Drain the fettuccine and then pour over the hot sauce and chickpeas.

Divide into bowls and sprinkle over the top fresh basil, Parmigiano-Reggiano and a grind of black pepper.

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