Joe Woodhouse’s recipes for orecchiette with chickpeas, and polenta chips with saucy chickpeas

A speedy sauce for pasta lovers and a wholesome plateful of pulses served with a crunchy alternative to home fries and a vibrant green sauce I love pasta sauces that come together while the pasta is cooking. This one is lovely and wholesome, great for when the weather starts to warm up a little, and one of those that you can make pretty much year-round. The polenta chips, meanwhile, came about when I wanted to bulk up a plate of beans without the mess (and the pan of hot oil) that comes with making chips. The polenta can be made and set ahead, either during the day or the night before, or it will sit happily in the fridge for a couple of days. Continue reading...

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