Crispy Chickpea and Caper Spaghetti

chickpea-caper-spaghetti
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 541 calories
    • 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
  • March 2014

Ingredients

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