1. Heat extra virgin olive oil a large non-stick frying pan over a medium/high heat and add in the onion and garlic. Cook for 2-3 minutes, or until fragrant then season and add in the Risoni, tomato paste and stir for 1 minute to coat the pasta in some of the oil.
  2. Add in the thyme, chilli flakes, stock, tomatoes and chickpeas. Bring up to a simmer, and cook, stirring every few minutes so the Risoni does not stick. Cook for 20-25 minutes, or until the pasta is al dente and the sauce has been absorbed.
  3. Stir through the parsley and half the parmesan.
  4. Ladle into serving bowls and grate over some extra Parmesan, black pepper, extra virgin olive oil and a few basil leaves.
  5. 5. Serve and enjoy with family and friends!

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