Chickpea Pasta


1 (15-ounce) can chickpeas

2 tablespoons olive oil

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

1/4 teaspoon garlic powder

1 pinch red pepper flakes

1/2 pound angel hair pasta

1 tablespoons finely chopped parsley

1 cup fresh lemon juice


Steps to Make It

Rinse and drain the chickpeas. Set aside.

Heat one tablespoon of the olive oil in a large skillet or cast-iron pan. Add the ground cumin and ground coriander and cook for one minute on high heat, stirring occasionally to prevent burning.

Add the rinsed and drained chickpeas to the pan, along with the salt, black pepper, garlic powder, and red pepper flakes (if using). Continue cooking on high heat for about 5 minutes until the chickpeas begin to lightly brown. Remove all but about 1/4 cup of the chickpeas to a blender.

Bring a large pot of salted water to a boil, and add the angel hair pasta. Cook according to package directions. Before removing from the heat, ladle a cup of the pasta water into the blender with the chickpeas. Drain the pasta, and add to the pan with the remaining chickpeas. Toss to combine.

Add the second tablespoon of olive oil to the blender with the chickpeas and pasta water and purée until smooth. Check the seasoning and add more salt, if needed.

Pour the chickpea sauce over the pasta and stir in the parsley. Top with a squeeze of fresh lemon juice, and serve hot.


(per serving)
337 Calories 10g Fat 51g Carbs 13g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 337
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 91mg 4%
Total Carbohydrate 51g 19%
Dietary Fiber 9g 33%
Total Sugars 7g
Protein 13g
Vitamin C 26mg 132%
Calcium 69mg 5%
Iron 4mg 24%
Potassium 445mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.