THE BELLY KITCHEN · Dinner
Garlic Oil Pasta with Crispy Chickpeas
Golden garlic oil and crisp, spiced chickpeas. A simple dinner with plenty of texture.
Let’s get cooking ↓From the BELLY recipe archive · Sara Tane
THE SHOPPING LIST
Ingredients
For 4 people
- 1 box pasta (Penne or your favourite long shape)
- 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
APRON ON. WATER BOILING.
Let’s make it.
- 1
Preheat 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.
- 2
Bring a large pot of salted water to a boil. Cook BELLY pasta until al dente. Reserve 1 cup of pasta water and drain.
- 3
While 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.
- 4
Remove skillet from heat and stir in the red pepper flakes.
- 5
Add 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.
- 6
Stir in the fresh parsley and lemon juice.
- 7
Divide pasta into bowls and top generously with the crispy roasted chickpeas and flaky sea salt.
Save a mug of pasta water before you drain. A splash helps bring your sauce and pasta together.
KEEP THE GOOD THINGS COMING
