Chickpea Pasta With Lemon
- Ready In:
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons italian seasoning
- kosher salt
- 4 cups stock (vegetable or chicken)
- 1 lb angel hair pasta (or gluten-free pasta variety of choice)
- 15 1⁄2 ounces chickpeas, drained and rinsed (1 can)
- 1 cup flat leaf parsley, chopped
- 1⁄2 cup parmesan cheese, grated (optional)
- Heat the oil in a large saucepan over medium-high heat.
- Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil.
- Add the pasta and cook, stirring, until the stock is nearly absorbed and the pasta is al dente (check package directions for cook time). Stir in the chickpeas, parsley, lemon juice and lemon zest and let cook additional 1 - 2 minutes.
- Divide among individual bowls and top with Parmesan or dairy free cheese (if using).
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There is an important ingredient missing in this recipe; I sent a message to the contributor, but it has not been fixed as of this date, so I'll just describe what I did and hope the correction is made soon. <br/>The pasta is not cooked in the usual way, in lots of boiling water, but in a smaller amount of broth, which is mostly absorbed by the pasta. I made an educated guess and tried cooking six ounces (three servings) of Dreamfields angel hair in two cups of vegetable broth, which seemed to work out well. I also used the zest of a whole lemon, plus all its juice (it was a smallish fruit). I also used a ton of Parmagiano because I need to use it up, and made a big salad to have with it. It's a VERY tasty vegetarian recipe, even my meat-loving husband says it's a keeper. My rating is for flavor, but I originally gavwe it one less star because such an important ingredient was omitted.