Crispy Chickpea and Caper Spaghetti

Crispy Chickpea and Caper Spaghetti
Danny Kim
Roast the chickpeas to give them a delicious crunchy texture.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

3/4
pound
spaghetti
1
15-ounce can chickpeas, rinsed and patted dry
1/2
cup
panko bread crumbs
1/4
cup
capers, drained
1/4
cup
olive oil, plus more for drizzling
2
cloves garlic, chopped
1/2
teaspoon
ground coriander
kosher salt and black pepper
1/4
cup
finely chopped fresh cilantro leaves
2
tablespoons
fresh lemon juice

Directions

  1. Heat oven to 400° F. Cook the spaghetti according to the package directions; drain and return it to the pot.
  2. Meanwhile, combine the chickpeas, panko, capers, oil, garlic, coriander, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until crispy, 18 to 22 minutes.
  3. Add the chickpeas, cilantro, and lemon juice to the pasta and toss to combine.
  4. Serve drizzled with additional oil.
Lindsay Hunt
March 2014

Nutritional Information

  • Per Serving
  • Calories 541
  • Fat 16 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 641 mg
  • Protein 16 g
  • Carbohydrate 82 g
  • Sugar 2 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 45 mg
What does this mean? See Nutrition 101.