An Easy Everyday Sneak Peak!
lemon spaghetti with crispy chickpeas. yes please!
Easy Everyday is out in just FOUR WEEKS!! Here and there, I’ll be sharing a few sneak peek recipes and today our first.
This Lemon Spaghetti with Roasted Chickpeas is a springtime dream! The sauce is silky and creamy, bright and lemony, without using any cream. It’s super light and satisfying at the same time. The chickpeas are SO crispy and crunchy and highly seasoned - just how I like them. As a self-proclaimed texture freak, the combo of the chickpeas against the tender pasta is top notch.
You can pre-order your copy of Easy Everyday here! And there are some signed copies available too! If you preorder today, you get a FREE bonus cookbook too!
Lemon Spaghetti with Roasted Chickpeas
Serves 4
Time: 35 minutes
chickpeas
15 ounces canned chickpeas, drained and rinsed
1 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
pasta
1 pound spaghetti
â…“ cup olive oil
3 tablespoons fresh lemon juice
2 tablespoon fresh lemon zest
kosher salt and pepper
â…“ cup finely grated parmesan cheese, plus more for topping
fresh herbs for topping, like parsley and basil
chickpeas
Preheat the oven to 425 degrees F.
Place the chickpeas on a towel and lightly towel dry them so they aren’t wet from rinsing. You can remove any loose skins at this time too.
Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper. Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 more.
pasta
While the chickpeas are roasting, bring a pot of salted water to a boil.
Boil the pasta according to the directions, reserving ½ cup starchy pasta water when finished.
In a large bowl (one large enough to add the pasta), whisk together the olive oil, lemon juice, zest, a big pinch of salt and pepper and the parmesan cheese. Add the hot pasta directly to the bowl and toss, making sure that every strand is coating.
Drizzle in the pasta water and continue to toss. Taste and add more salt and pepper if needed.
Serve the pasta with a scoop of roasted chickpeas on top, additional parmesan cheese and fresh herbs.
Looks yummy!! 😋