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Thunder & Lightning


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Toast the bread in the oven until golden. Then whiz up in the processor to form coarse breadcrumbs. 
  • Heat a little oil in a heavy-bottomed pan and gently fry the breadcrumbs with 2 tbsp chopped parsley and a little extra oil (if needed) until golden, stirring as you do so. Remove and wipe out the pan. 
  • Then heat a little fresh oil with a knob of butter in the pan until melted and gently sauté the onion and rosemary until tender and golden brown. 
  • At the same time, cook the pasta in lightly salted, boiling water until al dente. Drain well. 
  • Heat the stock, chickpeas and remaining parsley in a large deep pan. 
  • Then add the pasta and seasonings with a decent amount of parmesan and the basil.  Toss well.
  • To serve, mound the pasta in individual bowls and scatter the sautéed onion, toasted breadcrumbs and extra parmesan on top.


  • 3-4 slices day-old sourdough bread, crusts removed & cut into croutons
  • olive oil
  • 4 tbsp chopped fresh parsley
  • butter
  • 1 large onion, very finely sliced
  • 1 tbsp chopped fresh rosemary
  • sea salt & freshly ground pepper
  • 1 small packet small pasta shells
  • 400 ml vegetable stock
  • 1 can chickpeas, rinsed & drained well
  • freshly grated parmesan
  • 12 fresh basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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