Spaghetti with Chickpeas, Garlic, and Parsley

Happy (belated) new year! I’m back after falling out of the blogging habit again. I have so many travel posts I want to catch up with from my Spain trip in August, but for now, I have a quick and very easy pasta dish to share.

It’s no secret that I’m a big fan of the chickpea and pasta combination – it’s a great way to make a vegetarian pasta dish more hearty by boosting the fiber and protein. This dish started off as a last-minute pantry meal, but it turned out so well that Matt requested it the following night.

This dish is full of simple ingredients, most of which we almost always have on hand. It gets it’s flavor from lots of garlic, olive oil, Parmesan, lemon zest, and a whole lot of parsley. The brightness from the parsley and lemon zest keeps it from tasting like a pantry meal…and I went pretty nuts on both. No regrets.

Spaghetti with Chickpeas, Garlic, and Parsley

Yield: 2-4 servings

Spaghetti with Chickpeas, Garlic, and Parsley

Ingredients

  • 1/4 cup olive oil
  • 2 cloves garlic, thinly sliced
  • Pinch of chili flakes (optional)
  • 1 15-oz can chickpeas, drained and rinsed
  • 8 ounces dried spaghetti
  • 1/3 cup freshly grated Parmesan, plus extra for serving
  • Zest of 1 lemon
  • 1 cup roughly chopped parsley (loosely packed)
  • Salt and freshly ground black pepper, to taste

Instructions

  • Combine the olive oil, garlic, and chili flakes (if using) in a large skillet or dutch oven and turn heat to medium-low. Cook for about 5 minutes, or until the garlic is soft but not browned. Remove the garlic from the oil and set aside.
  • Turn the heat to medium-high and add the chickpeas. Meanwhile, cook the pasta until al dente.
  • Cook the chickpeas for about 5-10 minutes, or until dry and roasty looking (the exact amount of time will depend on how wet the chickpeas were to begin with). Add the garlic back into the skillet.
  • When the pasta is done, transfer to the chickpea mixture, reserving a cup or so of the pasta water. Add a little bit of the pasta water into the pasta and chickpeas along with the Parmesan and lemon zest. Mix together until a light sauce forms, adding more pasta water if necessary. Season with salt and pepper, to taste. At the last minute, stir in the fresh parsley. Serve immediately, topping with additional Parmesan if desired.
http://www.culinarycolleen.com/spaghetti-chickpeas-garlic-parsley/

Pasta with Sun Gold Tomatoes

Matt and I didn’t get out act together in time to sign up for a CSA this summer. While there is certainly no shortage of great farmers markets in NYC, I’ve missed the weekly surprise veggies to plan our menu around. I think it’s actually easier for me to be surprised because I’m so indecisive [read more →]

Long time no talk! I guess I fell out of the blogging routine over the past few months… Life has been busy, but great. My nutrition program has been flying by and I’ll be applying to dietetic internships before I know it. While I think this blog will always be primarily a food and recipes [read more →]

This miso soup has been making a come-back this winter, so I was searching for ways to use the miso in our fridge when I came across this recipe for miso-creamed kale. I was sold when I read the description that it tests the limits how much umami you can use in a single dish. [read more →]

I’ve been experimenting with my slow cooker lately without much luck. I love the idea of slow cookers – that you can just set it, forget it, and dinner is just ready when you come home. And I love how slow cookers can make tough cuts of meat tender with almost zero effort. I just [read more →]

Potstickers have been on my things-to-make-someday list for way too long. I’m obsessed with them, and I always go through the bags of frozen potstickers from Trader Joe’s in, like, 2 days. And because it is a huge project to get around in, let alone check out at the Trader Joe’s closest to me, I [read more →]

Coconut Red Lentil Curry

Sometimes I’m amazed at what can be made out of pantry ingredients. The other day, I was trying to figure out what to make with what I had: red lentils, coconut milk, and lots of spices. A quick Google search later, I came across this recipe for coconut red lentil curry. The original recipe calls [read more →]

Beet, Orange, and Ginger Smoothie

I’ve been loving my morning smoothies so much that I recently tried to give up coffee to try to simplify my morning routine. Spoiler alert: I lasted a day and a half. I was already down to just a small cup in the morning (most of the time), and I thought it would just make [read more →]

Related Posts Plugin for WordPress, Blogger...


  • Popular

    • Smashed White Bean and Avocado Sandwich
    • Spicy Cajun Shrimp
    • A Green Smoothie for Beginners
    • Whole Wheat Sweet Potato Gnocchi with Chicken Sausage and Kale
    • Kale, Apple, and Ginger Smoothie