Description
8 oz pasta (such as orecchiette or penne)
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Directions
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in chickpeas and cook for 2–3 minutes, allowing them to absorb the flavors.
Add cooked pasta to the skillet, along with lemon zest, lemon juice, salt, and black pepper. Toss to combine, adding reserved pasta water as needed for a light
sauce.
Sprinkle with Parmesan cheese and fresh parsley before serving.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 380 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect pasta every time. First, bring a large pot of salted water to a rolling boil. Add your pasta and cook, stirring occasionally, for 1-2 minutes less than the package suggests for an al dente texture. While the pasta cooks, prepare your mise en place: drain and rinse the chickpeas, mince the garlic, zest and juice the lemon, and chop the parsley. Crucially, remember to reserve 1/2 cup of the starchy pasta water before draining. This liquid is key for creating a silky, emulsified sauce that clings to the pasta.
Next, in a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and red pepper flakes, cooking gently for about 60 seconds until fragrant but not browned. Stir in the chickpeas, increasing the heat slightly to medium. Cook for 2-3 minutes, letting the chickpeas warm through and get lightly coated in the flavored oil. Add the drained pasta directly to the skillet. Remove the skillet from the heat, then add the lemon zest, lemon juice, salt, and pepper. Toss everything vigorously, adding the reserved pasta water a few tablespoons at a time until the sauce lightly coats the noodles. Finish by tossing with Parmesan and parsley.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a complete meal, serve it alongside a simple arugula salad dressed with lemon vinaigrette. It also complements roasted vegetables like broccoli or asparagus. To add protein, top with grilled shrimp or shredded rotisserie chicken. For presentation, serve in a shallow bowl with an extra sprinkle of Parmesan, a crack of black pepper, and a fresh parsley sprig.
How-to Summary
Boil pasta, saving water. Sauté garlic and red pepper flakes in oil. Warm chickpeas in the skillet. Combine everything with lemon zest, juice, and seasonings, using pasta water to create sauce. Finish with cheese and herbs.
Frequently Asked Questions
Can I use a different type of bean? Absolutely. Cannellini beans or even butter beans make excellent substitutes for chickpeas, offering a similar creamy texture.
How can I make this dish vegan? Simply omit the Parmesan cheese or use a high-quality vegan Parmesan alternative. The dish gets plenty of flavor from the lemon and garlic.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce, as microwaving can dry it out.
Is there a gluten-free option? Yes. Use your favorite gluten-free pasta. Ensure you still reserve the starchy cooking water, as gluten-free pasta water can also help bind the sauce.
Can I add vegetables to this recipe? Definitely. Sauté chopped spinach or kale with the garlic, or add sun-dried tomatoes or roasted red peppers with the chickpeas for extra color and nutrition.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: First, do not skip reserving the pasta water—it’s essential for sauce consistency. Second, do not burn the garlic; cook it gently over medium-low heat. Third, do not overcook the pasta; it will continue to cook slightly when tossed in the hot skillet. Finally, do not add the Parmesan cheese directly to the hot skillet while it’s still on the burner, as high heat can cause it to clump. Always toss it in off the heat.
Conclusion
This Lemon Garlic Chickpea Pasta is more than just a quick weeknight meal; it’s a testament to how a few simple, fresh ingredients can create something truly delicious and satisfying. The bright lemon, savory garlic, and creamy chickpeas come together in a harmony of flavors and textures that feels both comforting and vibrant. It’s a reliably fast, flexible recipe that invites customization while always delivering on taste. Give it a try for an easy dinner that is sure to become a regular in your rotation.
