INGREDIENTS (serves 1)

1 nest of instant wherein vermicelli noodles

2 inch of courgette, cut into cubes

1/3 tin of chickpeas, drained and washed

6 black olives, halved

A handful of parsley, finely chopped

Juice of 1/2 lemon

A sprinkle of chilli flakes

A sprinkle of ground turmeric

1/2 tbsp olive oil

Black pepper


Place noodles in a bowl and pour over boiling water. Soak as per packet instructions.

Heat 1/2 tbsp of olive oil in a frying pan.

Add cubed courgette, chickpeas, chilli flakes and turmeric. Mix well and cook on a high heat for 3 minutes. It’s ok for the courgette and chickpeas to brown off and the kitchen will smell amazing from the turmeric.

Add olives and drizzle lemon juice on top, mix in parsley and stir for another 2 minutes.

Once your noodles are soft, drain and mix them with the chickpea and courgette medley.

Serve hot.


  1. Add more lemon juice if you like your dish more tangy.
  2. This dish requires minimum prepping time and only 5 minute cooking time. It’s perfect for a mid week lunch or dinner.
  3. When buying vermicelli noodles, do read the packet instructions. Few brands offer great quality noodles without additives.