Boiled pasta is combined with chickpeas and garlic sautéed in olive oil, finished off with a light hint of lemon. This practical plant-based recipe is a hearty option that can be quickly prepared for everyday meals.
Boil the pasta in plenty of salted water for 1 minute less than the package time; reserve a cup of the cooking water, then drain.
Sauté the onion and garlic in olive oil until softened, add the chickpeas and red pepper flakes, and cook for a few more minutes.
Add the drained pasta to the sauce, stirring in the reserved cooking water to adjust the consistency. Season with lemon zest and chopped parsley, then serve.
Important: Don't forget to skim the foam while boiling the chickpeas — the sauce turns out clearer. Setting aside a ladle of the pasta's boiling water and adding it to the sauce softens its consistency. This recipe contains no animal products.
If you sprinkle a bit of red pepper flakes and fresh parsley on top, you add both color and a slight heat.
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