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Crispy Chickpea and Caper Spaghetti

Crispy Chickpea and Caper Spaghetti
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2014

Nutritional Information

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

Quick Tip

Roasting chickpeas gives them a delicious crunchy texture, but you can also try this recipe without roasting them. Toss everything with the pasta and toast the panko.

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