Parmesan Chickpea and Parsley Pasta

This dish strikes the balance between zippy citrus notes and parsley-tinged earthiness. Lemon zest, basil, and some grated Parmesan cheese are delightful accompaniments. The protein is packed in courtesy of the chickpeas so you can expect to feel fully satisfied by the end of the meal. (Photo source: Laura Sitterly)

Adapted from Melissa Clark

Yield: 4 servings | Time: 30 minutes

Ingredients

Kosher salt

8 ounces fusilli, rotini, or another short pasta

2 cans cooked chickpeas, drained

1/4 cup olive oil, plus more as needed

4 garlic cloves, minced

1 cup diced yellow onion

Generous pinch of red pepper flakes

1 1/2 cups vegetable stock

Large bunch of parsley, chopped

1 tablespoon chopped basil

3/4 cup Parmesan cheese

1 lemon, zested

Ground pepper

Preparation

Bring a large pot of salted water to a boil and cook fusilli to an al dente texture. Drain well.

Place the drained chickpeas into a large bowl and use a masher or fork to half crush them.

Heat oil in a skillet. Add garlic and cook until fragrant. Stir in onions, a pinch of salt, and red pepper flakes. Cook until onions are soft or about 10 minutes. Stir in the chickpeas with the vegetable stock. Cook another 5 minutes, or until the liquid has mostly evaporated.

Mix in the pasta and parsley and cook until the pasta is coated with chickpea sauce, about 2 minutes. Add the basil, cheese, and lemon zest. If dry, drizzle in a little more oil. Finish off with some fresh ground pepper.