Parmesan Chickpea and Parsley Pasta
Adapted from Melissa Clark
Yield: 4 servings | Time: 30 minutes
Ingredients
Kosher salt
8 ounces fusilli, rotini, or another short pasta
2 cans cooked chickpeas, drained
1/4 cup olive oil, plus more as needed
4 garlic cloves, minced
1 cup diced yellow onion
Generous pinch of red pepper flakes
1 1/2 cups vegetable stock
Large bunch of parsley, chopped
1 tablespoon chopped basil
3/4 cup Parmesan cheese
1 lemon, zested
Ground pepper
Preparation
Bring a large pot of salted water to a boil and cook fusilli to an al dente texture. Drain well.
Place the drained chickpeas into a large bowl and use a masher or fork to half crush them.
Heat oil in a skillet. Add garlic and cook until fragrant. Stir in onions, a pinch of salt, and red pepper flakes. Cook until onions are soft or about 10 minutes. Stir in the chickpeas with the vegetable stock. Cook another 5 minutes, or until the liquid has mostly evaporated.
Mix in the pasta and parsley and cook until the pasta is coated with chickpea sauce, about 2 minutes. Add the basil, cheese, and lemon zest. If dry, drizzle in a little more oil. Finish off with some fresh ground pepper.