Food Blog: A 15-minute dinner you’ll make on repeat

Tuesday, February 24, 2026

A 15-minute dinner you’ll make on repeat

It's hard to believe we're already into the third week of February. With winter still lingering, this week's recipe is here to bring something speedy, comforting and with just enough heat to wake everything up. Right now, broccoli is at its best. It's one of those everyday ingredients that delivers on everything - delicious, versatile, packed with vitamin C and K, and naturally rich in fibre, which is top of mind for so many of us right now. This Speedy Garlic, Chickpea & Chilli Oil Orecchiette is exactly the kind of midweek dinner that makes life easier. It's ready in 15 minutes, uses ingredients you'll likely already have in the cupboard, and doesn't ask much of you. The garlic sizzles in the pan, the chickpeas add substance, the chilli oil brings a gentle heat, and the broccoli softens just enough while keeping its bite. It's simple, filling and full of flavour - without feeling heavy.

The midweek pasta you'll make on repeat. Speedy garlic, chickpea & chilli oil orecchiette

Serves 2 Cooking Time: 15 minutes. 150 g orecchiette 1 pack tenderstem broccoli 3 tablespoons olive oil 2 large clove garlic (finely chopped) 1 red chilli 240 g canned chickpeas 1 lemon (zested) pinch of flaky sea salt & black peppe. step 1. Bring a large saucepan of salted water to the boil and cook the pasta for 8–10 minutes, until al dente, adding the tenderstem for the final 2 minutes. Drain, reserving a mugful of cooking water. step 2. Meanwhile, warm the olive oil in a frying pan set over medium heat; add the garlic and chilli and cook for 2–3 minutes until just golden. step 3. Pour in the chickpeas and cook for 3–5 minutes, stirring every now and again, until fragrant and golden. Keep a careful eye on the garlic as it will taste bitter if it burns. step 4. Add the cooked pasta and tenderstem to the frying pan, along with a splash of the cooking water (about 3–4 tablespoons); stir to combine. Season to taste with salt. step 5. To serve, divide the pasta between bowls, then scatter over the lemon zest and plenty of black pepper. One last tip - don't forget to use the whole broccoli, stem included. The stalk is just as tasty and ensures nothing goes to waste. Simple ingredients, cooked well - that's often all you need.

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