Fried tagliatelle, chickpeas, and smoky tomato oil from Ottolenghi Test Kitchen - Extra Good Things (page 199) 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

  • Stephenn31 on February 09, 2026

    I made the chickpeas in the pressure cooker which worked out just as well. The tagliatelle nests somewhat opened up on cooking, so part of the effect was lost. It didn't take as long as the note in the book indicated (about 1 hour). Some parts could be done in parallel, like the tomato oil and the tagliatelle/chickpea.

  • AmomentOfMusic on February 02, 2025

    Very good, and less work than the recipe looks. Took me less long than the stated time. Despite the note not too, I used canned chickpeas and thought the result was still pretty good - I just pre-boiled the chickpeas closer to 10 minutes instead of 15 and didn't wait to add the salt. Dont leave out the baking soda or skip this step, it helps result in lovely creamy chickpeas. Didn't have tagliatelle, so skipped the browning and instead cooked some fresh fettuccine in the chickpea broth. Lovely!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.