CHICKPEA PASTA WITH LEMON
Modified from a recipe originally found at Real Simple; original recipe called for almonds and Parmesan cheese
Provided by Rainya Mosher
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium-high heat.
- Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil.
- Add the pasta and cook, stirring, until the stock is nearly absorbed and the pasta is al dente (check package directions for cook time). Stir in the chickpeas, parsley, lemon juice and lemon zest and let cook additional 1 - 2 minutes.
- Divide among individual bowls and top with Parmesan or dairy free cheese (if using).
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Luka odisharia Luka
[email protected]This dish was a bit of a disappointment. The lemon sauce was too sour, and the chickpeas were undercooked. I probably won't be making this dish again.
Md koi bhi
[email protected]This was a great recipe! The pasta was cooked perfectly, and the lemon sauce was creamy and flavorful. I also loved the addition of the Parmesan cheese and parsley. I will definitely be making this dish again.
MD NASIR ISLAM
[email protected]I thought this dish was just okay. The lemon flavor was a bit too overpowering for my taste, and the chickpeas were a bit dry. I think I would have liked it better if I had used less lemon and added some more vegetables.
Vikesh Maharaj
[email protected]This was a delicious and easy-to-make dish! I loved the combination of flavors and textures. The chickpeas added a nice protein boost, and the lemon added a bright and refreshing flavor. I will definitely be making this dish again.
Hwhw Jehew
[email protected]Overall, this was a good recipe. The pasta and chickpeas were cooked perfectly, and the lemon sauce was light and flavorful. I would definitely make this dish again, but I might add some more vegetables next time.
Chris Powell (Cass)
[email protected]This dish was a bit too bland for my taste. I think it could have used some more spices or herbs. I also found the chickpeas to be a bit too al dente.
Chase Gamble
[email protected]Great recipe! I followed it exactly and it turned out perfectly. The pasta was cooked al dente and the sauce was creamy and flavorful. I will definitely be making this dish again.
Greninja Master
[email protected]Meh. It was okay. The lemon flavor was a bit too strong for my taste, and the chickpeas were a bit dry. I probably won't be making this dish again.
Ali Raj
[email protected]Easy to make and packed with flavor! I used whole wheat pasta and added some extra vegetables, like broccoli and zucchini. The lemon sauce was tangy and delicious, and the chickpeas added a nice protein boost.
Gladys Nanjala
[email protected]This chickpea pasta with lemon was a delightful dish! The lemon added a bright and zesty flavor that perfectly complemented the chickpeas and pasta. I also loved the addition of the Parmesan cheese and parsley, which gave the dish a rich and savory f