Chickpea Pasta With Lemon |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Modified from a recipe originally found at Real Simple; original recipe called for almonds and Parmesan cheese Ingredients:
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) |
Directions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil.
3. 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.
4. Divide among individual bowls and top with Parmesan or dairy free cheese (if using).
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