Crispy Chickpea Pasta with a S@#t Ton of Herbs

Spring is here! Well, sort of.

The sun is shining and the days are longer. After the last gasp of winter buried the east coast in icy snow last week, I’ll take whatever I can get.
chickpea 1

This pasta, however, may be a permanent fixture on my dinner rotation. It’s a true pantry situation were every ingredient should already be on hand. And yet is infinitely swappable for the almost-here springtime bounty  of young vegetables.

People, it’s almost ramp season.

Plus, it’s vegan and potentially gluten free depending on your choice of pasta. We had a saying at one of my former restaurants. The final ingredient was always a s@#t ton of herbs. They are not garnish. They are not an afterthought. Herbs are their own ingredient and should be treated as such.

You won’t be sorry.

  • 1 can chickpeas, drained
  • 1 red onion sliced
  • 2 cloves garlic sliced or crushed
  • chilli flakes
  • 1 bunch parsley, roughly chopped
  • 2 lemons, zest and juice
  • 1 scant TBL honey
  • 1 tsp balsamic vinegar
  • 1/2 tsp soy sauce
  • 2 TBL Extra Virgin Olive Oil
  • salt and pepper
  • 1 package pasta of your choice (this is Trader Joe’s brown rice pasta, cooked for 12 minutes from the time it hit the water)

Heat a pan with the drained chickpeas. Let them dry and crisp approximately  3 minutes and add 1TBL oil of your choice. I prefer vegetable oil for sautéing but do you, girl. Cook until crisp and toasted and remove to a bowl, sprinkle with salt while still hot.

Add red onion and another Tbl oil and sauté on medium high heat until a little charred and very soft. Add garlic, chili flake and a bit of salt and pepper. Taste for seasoning.

Meanwhile, add parsley, lemon zest and juice, balsamic, soy sauce, honey, oil and salt and pepper. Toss and taste for seasoning.

Boil pasta and reserve 1 cup of water to thin if desired.

Return chickpeas to onions and turn off heat. Add a little pasta water and stir in parsley sauce. Toss with drained pasta and thin if needed.

Plate and eat! If you need parm, I say go for it but really, this pasta hits all the sweet savory notes you may ever need.












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