Crispy Chickpea and Caper Spaghetti

Roasted chickpeas, panko breadcrumbs, and briny capers help take spaghetti night from standard to sophisticated.

crispy-chickpea-caper-spaghetti
Photo by Danny Kim
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  • Serves 4
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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

Ingredients

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