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Chickpea and Lemon-Herb Pasta

Chickpea and Lemon-Herb Pasta

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegan

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

salt kosher
1 lb. pasta short ruffled, such as mafalda or farfalle
3 tbsp olive oil extra virgin; plus more for drizzling
3 medium cloves garlic thinly sliced
1 tbsp rosemary fresh; chopped
1/2 tsp red pepper flakes crushed; plus more to taste
4 cups chickpeas cooked; plus 1½ cups cooking liquid (see below) or 3 x 15 oz. cans, drained, liquid reserved
1 large lemon zested and juiced
1/3 cup parsley fresh; chopped, plus more for garnish

Instructions

Cook the pasta according to package directions until just under al dente
While the pasta is cooking, heat the oil in a medium saucepan over low heat, add the garlic, rosemary and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes
Add 3 cups of the chickpeas and cooking liquid and bring to a simmer. Remove from the heat and, using an immersion blender, blend until smooth, adding more cooking liquid if too thick. Stir in the remaining whole chickpeas, and lightly mash with a potato masher. Season to taste with salt
Drain the pasta, reserving 1 cup of cooking water, and return the pasta to the pan. Add the chickpea sauce and a splash of reserved cooking water. Gently toss to combine and cook until the pasta is al dente, about 3 minutes. Add more cooking water to thin the sauce if necessary
Remove from the heat and stir in the chopped parsley. Season with salt, lemon zest and juice, and more crushed red pepper flakes. Divide pasta between bowls, drizzle with oil, and garnish with more parsley
*For dried chickpeas, place 12 oz. chickpeas in a large bowl and cover with a few inches of water. Set aside for 6 hours or overnight. Drain and rinse the chickpeas and transfer to a large saucepan. Add an onion, 3 sprigs thyme, 2 bay leaves, and about 8 cups of cold water and bring to a boil, skimming any foam from the surface. Reduce the heat and simmer until just tender, about 1 hour. Add a large pinch of salt and cook for a further 15-30 minutes until tender. Drain, reserving the cooking liquid. Discard the onion and herbs.