Description
A cozy, weeknight-friendly dish featuring tender pasta, creamy chickpeas, bright lemon, and garlicky olive oil—all ready in under 30 minutes.
Ingredients
Scale
- 12–16 oz (340–450 g) pasta
- 3 tablespoons olive oil
- 1 small finely chopped onion
- 3–4 minced garlic cloves
- 1 (15 oz / 425 g) can chickpeas, drained
- ½ cup reserved pasta water
- Juice of 1 lemon
- ½ teaspoon red pepper flakes
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmesan (optional)
- 1–1.5 tablespoons kosher salt (for pasta water)
Instructions
- Bring a large pot of water to a rolling boil and salt it with 1–1.5 tablespoons kosher salt.
- Cook pasta for 12–16 minutes until just shy of al dente.
- Sauté olive oil over medium heat in a wide skillet and add chopped onion and minced garlic.
- Stir in drained chickpeas and cook for 6–8 minutes until golden, smashing a quarter of them.
- Add reserved pasta water, lemon juice, and red pepper flakes to the skillet.
- Toss in the drained pasta and mix well.
- Finish with chopped parsley and Parmesan or a drizzle of olive oil.
Notes
For a creamier texture, lightly mash some chickpeas in the pan while cooking. Adjust toppings like herbs and cheese to your liking.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg