Garlic Oil Pasta with Crispy Chickpeas
Texture is everything. We start with a rich, infused garlic oil and toss it with perfect al dente pasta, topping the whole thing with aggressively crunchy, spiced roasted chickpeas. Simple, but never boring.
20G
PLANT PROTEIN
18G
FIBRE
FROM OUR KITCHEN
TO YOUR TABLE
✿
TO YOUR TABLE
Ingredients
- 1 box BELLY Spaghetti or Penne
- 1 can (15 oz) chickpeas, rinsed, drained, and dried thoroughly
- 1/2 cup extra virgin olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 6 large cloves garlic, thinly sliced
- 1 tsp crushed red pepper flakes
- 1/2 cup fresh parsley, finely chopped
- Juice of half a lemon
- Flaky sea salt
Directions
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01Preheat oven to 425°F (220°C). Toss the dried chickpeas with 2 tbsp olive oil, smoked paprika, cumin, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes until very crispy. Let cool slightly.
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02Bring a large pot of salted water to a boil. Cook BELLY pasta until al dente. Reserve 1 cup of pasta water and drain.
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03While pasta cooks, place the remaining olive oil and sliced garlic in a large cold skillet. Turn the heat to medium-low and gently toast the garlic until just golden brown (do not let it burn), about 5-7 minutes.
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04Remove skillet from heat and stir in the red pepper flakes.
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05Add the drained pasta to the garlic oil skillet, tossing to coat. Add pasta water 1/4 cup at a time over low heat, stirring vigorously until a creamy, emulsified sauce forms.
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06Stir in the fresh parsley and lemon juice.
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07Divide pasta into bowls and top generously with the crispy roasted chickpeas and flaky sea salt.
