Chickpeas cacio e pepe from Ottolenghi Test Kitchen - Shelf Love (page 120) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe 1 day ahead.

  • annie_6swuo4 on April 16, 2026

    Really nice for something quick to throw in the oven. Didn’t use so much butter but it didn’t stop It from being delicious. The chillies just made this dish for me!

  • Emily Hope on March 25, 2022

    I really liked these, but shockingly the one bean fan among my two kids didn't like them -- I think the flavor of parmesan may have been too much for them. I used a full pound of RG cassoulet beans and may have slightly upped the butter to match. I reduced the bean-cooking liquid until it was fairly thick. Like Shaxon I served with broccolini (pan-fried) and some jarred pickled peppers in lieu of making my own (also not sure they were the best match). Served with focaccia as well.

  • Shaxon on January 30, 2022

    This takes some time, but it's simple to make and mostly hands off. I found it to be a bit too rich - perhaps because I knew there was a stick of butter in it. I'll cut back on the butter next time to make it healthier. I substituted roasted broccolini for spinach; it was a good pairing. Served with warm naan to mop up the Parmesan broth.

  • Boffcat on October 02, 2021

    Pleasant, but a bit bland - the spinach and pickled chilli don't really complement it. Mine still had a lot of liquid at the end of the cooking time, so next time I'd make a virtue of that by adding some pasta to soak it up, then top the whole thing with some crispy fried sage leaves.

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