Orecchiette with Broccoli, Anchovy and Cumin

1. Bring a large saucepan of salted water to a boil, add the pasta and set the timer to nine minutes.

2. While the pasta is cooking, make the sauce. Pour all the oil into a large saute pan and put it on a medium heat. Add the garlic, fry, stirring, for a minute, then stir in the anchovies, lemon zest and cumin, and cook for another couple of minutes. Add the chickpeas, chilli and a good grind of black pepper, mix well, then take off the heat.

3. When the timer sounds, drop the broccoli into the pasta pot and cook for three minutes. Reserve 100ml of the cooking water, then drain the pasta and broccoli, and add them to the chickpea pan. Scatter over 20g grated parmesan, return the pan to the heat and toss and stir vigorously for a minute, so the sauce emulsifies and coats the pasta.

4. Spoon into four shallow bowls, add a squeeze of lemon juice and a pinch more aleppo chilli, if you like, top with the remaining parmesan and serve.