Boiled pasta is tossed with chickpeas and garlic sautéed in olive oil, then finished with a light hint of lemon. This practical plant-based dish is a hearty option that can be prepared quickly for an everyday meal.
Boil the pasta in plenty of salted water for 1 minute less than the package directions. Reserve a 200 ml measure of the pasta water, then drain.
Sauté the onion and garlic in olive oil until softened. Add the chickpeas and red pepper flakes and sauté for a few more minutes.
Add the drained pasta to the sauce and stir, adjusting the consistency with the reserved pasta water. Season with lemon zest and chopped parsley, then serve.
Remember to skim off the foam when boiling the chickpeas; this helps keep the sauce clearer. Set aside a ladleful of pasta water and add it to the sauce to loosen the consistency. This recipe contains no animal products.
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